Lamb Chops with Fig Balsamic Reduction

Lamb Chops with Fig Balsamic Reduction
4 lamb chops (3/4″ thick) pork chops or chicken
1 T. Sepay Groves EVOO
1/4 cup minced shallots
1/3 cup Sepay Groves Fig Balsamic
3/4 cup chicken broth
1 T. butter
Heat oil in a large skillet over medium high heat.
Place lamb chops in the skillet and cook for about 4 minutes per side for medium rare or continue to cook to your desired doneness.
Remove from the skillet and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes until browned.
Stir in Balsamic, scraping any bits of lamb from the bottom.
Stir in broth. Continue to cook about 5 minutes, until the sauce has reduced by half.
Remove from heat, and stir in butter.
Pour over the lamb chops and serve with some mashed potatoes and asparagus spears.

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