PRIMAVERA LAMB CHOPS

4 lamb chops, 1/2-inch thick
2 slices turkey bacon, cut into pieces
3/4 lb fresh green beans, trimmed
2 tbsp water
1 tbsp reduced-sodium soy sauce
2 tsp canola or olive oil
3 tbsp no-sugar-added apple butter
3 tbsp water
1 cup cherry tomatoes

In large nonstick skillet cook the turkey bacon according to the package directions; set aside.

While the turkey bacon cooks, put the green beans into a 2-quart casserole dish with a lid. Add the 2 tablespoons of water and cook on high for 4 to 5 minutes, stirring once. Drain the beans and set aside.

Brush the soy sauce onto the lamb chops. Using the same skillet you used for the turkey bacon, heat the canola or olive oil over medium heat. Add the lamb chops and brown them on both sides.

Once the lamb chops are browned, add the apple butter and the 3 tablespoons of water and reduce the heat to low. Simmer the mixture and lamb chops, covered, for 5 minutes.

Add the drained green beans, tomatoes, and cooked turkey bacon to the skillet and cook, uncovered, around 5 minutes until heated through and chops are done.