2 tbsp. olive oil
5 cloves garlic
5 sprigs fresh rosemary
8 lamb chops
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. dry white wine

In skillet heat oil, garlic and rosemary over medium high heat. Push to sides of pan. Add chops, brown on both sides until done. Sprinkle with salt and pepper and place on platter.

Pour off drippings. Over high heat add wine, boil to reduce to 1/4 cup. Discard garlic and rosemary; pour sauce over chops.