Ingredients

4 Mutton chops

2 tbsp Butter

1/4 cup Dry white wine

1 1/2 cups tinned tomatoes

1 pinch Thyme

1 pinch Marjoram

1 Garlic clove, crushed

1 tbsp crushed parsley

Salt and pepper, to taste

Method

In pan, cook mutton chops in heated butter until well done.

Salt and pepper.

Remove chops to heated platter and keep warm.

Pour excess fat from pan.

Add wine to pan, and scrape bottom until brown crust is dissolved.

Cook over high heat for 3 minutes, or until wine is nearly cooked away.

Add tomatoes, thyme, marjoram, and garlic, with salt and pepper to season.

Cook on high heat for 10 minutes.

Return chops to pan.

Sprinkle with parsley.

Serve with rice.

Cooks Comments and Tips

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