Braised Lamb Shoulder Chops With Tomatoes And Red Wine

1. Season chops with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Brown chops, in batches if necessary, on both sides, 4 to 5 minutes. Set aside.
2. Pour off fat from pan. Add remaining 1 tablespoon oil and heat over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds longer. Add wine and simmer until reduced by half, scraping to loosen browned bits from bottom of pan, 2 to 3 minutes. Stir in tomatoes, then return chops to pan. Reduce heat to low and cover and simmer until chops are cooked through and tender, 15 to 20 minutes.
3. Transfer chops to individual plates. Stir parsley into sauce and simmer until sauce thickens, 2 to 3 minutes. Season with salt and pepper to taste, spoon sauce over each chop, and serve.

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