Active Time

　　35 min

　　Total Time

　　35 min

　　

Ingredients

For balsamic syrup

3/4 cup balsamic vinegar

　　1/4 teaspoon minced fresh rosemary

　　1/8 teaspoon black peppercorns

　　

For chard

1 bunch Swiss chard (1 lb)

　　1/4 cup chopped red onion

　　1 teaspoon finely chopped garlic

　　1 tablespoon olive oil

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 tablespoon water

　　

For lamb chops

8 rib lamb chops (1 1/4 lb total), trimmed of all fat

　　1 teaspoon finely chopped garlic

　　1/2 teaspoon salt

　　1/2 teaspoon finely chopped fresh rosemary

　　1/4 teaspoon black pepper

　　

Make syrup:

Step 1

Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

　　

Sauté chard:

Step 2

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

　　

Step 3

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

　　

Broil chops while chard cooks:

Step 4

Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

　　

Nutrition Per Serving

Each serving contains about 263 calories and 14 grams fat.

　　[See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts-C00024Rosemaryqq0Lambqq0Chopsqq0withqq0Swissqq0Chardqq0andqq0Balsamicqq0Syrup-0Po10ch-03E30dS-02121FC-01c308D-00P20eL-1wy303c-01c403U-00o303E-01D22XA.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Stainless steel and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron.