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Port Smothered Lamb Chops

If you are a meat-lover but you know you need to limit your intake of red meat, then this recipe is for you.  Lamb, the other red meat, in the form of lamb chops is lean and  a wonderful go- to for a quick and easy meal that will have you in an out of the kitchen in under 30 minutes.

This recipe for Port Smothered Lamb Chops is very basic, flavorful and with the addition of a good port, it easily slides into the category of gourmet.

Be careful not to overcook; medium well is best.


4-6 thick cut lamb chops

1/2 medium onion, thinly sliced

2 cloves fresh chopped garlic

Kosher salt and coarse ground black pepper, to taste

Fresh thyme

1/2 cup Port

Olive oil


Heat a large skill and generously coat with olive oil.  Season lamb chops with salt and pepper.  Add lamb chops, leaving space in between each chop.  Brown and turn over to begin cooking on the other side.  Move chops to one side of pan.  Add garlic and a little more olive oil if needed.  Saute for 1 minute.  Add onions, stirring to incorporate  garlic.  Be sure to keep onion mixture separated from lamb chops.  Cook onions for 2-3 minutes.  Add thyme and bay leaves.  Add port and cover with a tight-fitting lid.  Reduce heat and simmer for 8-10 minutes.  Remove lid and raise heat just a bit to reduce liquid and create a nice sauce.  Spoon a bit of the sauce over the lamb chops.  Serve.

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