Lamb Chops with Tomatoes and Olives

Ingredients

• 8 lamb shoulder chops, trimmed
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/3 cup dry white wine
• 1 (14 1/2-ounce) can chopped peeled tomatoes with juice
• 1/2 cup sliced pimiento-stuffed olives
• 1 teaspoon granular sugar substitute
• 2 tablespoons fresh parsley, chopped')

Instructions

Preheat oven to a warm setting. Season chops with salt and pepper to taste. In a large skillet, heat oil over medium-high heat. Saut chops until golden brown and cooked through, about 3 minutes per side. Transfer to a platter and place in oven to keep warm.Drain excess fat from skillet and return to high heat. Pour in wine and cook, scraping up brown bits. Stir in tomatoes, olives and sugar substitute. Reduce heat to medium and cook until sauce thickens slightly, about 5 minutesSeason sauce with salt and pepper to taste and spoon over chops. Sprinkle with parsley before serving.