8 double cut rib lamb chops
Sweet basil
Garlic powder
White port

Place trimmed chops on hot frying pan and sear quickly over high heat on both sides. Turn heat down to low. Sprinkle chops with basil and garlic powder and add enough port to a depth of 1/4 inch. Cover and cook until almost done, turning once. Uncover and continue cooking until sauce turns dark brown and thickens slightly. Serve chops with sauce poured over them. Garnish with fresh parsley.