How to make Sautéed Loin Lamb Chops

Trim excess fat off the chops.

Season the chops with salt and pepper.

Brown the chops over high heat in a pan just large enough to hold them in a single layer.

Turn the chops after 2 to 3 minutes, depending on their thickness.

Notice how the chop is made of two muscles: the loin and tenderloin.

Here, chops are shown with the oregano, shallot, and white wine brown sauce.