Lamb Chops with Pear & Balsamic Pan Sauce

Here, we're using lamb chops, which look like miniature T-bone steaks. They're full of flavor and the fat is relatively easy to trim off.

Get access to everything we publish when you sign up for Outside+.

Video: Find the Perfect Pears for your Lamb Chops with Pear & Balsamic Pan Sauce

Do you know how to tell if a pear is ripe? Chef Jo has a special trick, and tons of info about this fall favorite!

Nutritional Bonus: This recipe is an excellent source of both protein and niacin, a water-soluble B-vitamin that helps your digestive system run properly.

Find more Dinner recipes.



  • 4 medium or 6 small 3/4-inch thick lamb loin chops (1 to 1 1/4 lb), fat trimmed
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup 100% unsweetened apple juice
  • 1/4 cup low-sodium beef broth
  • 1 1/2 tsp balsamic vinegar
  • 1/2 firm-ripe pear, peeled, cored and cut into 1/4-inch slices
  • 3/4 tsp fresh rosemary, thyme or combination, chopped


  1. Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium rare or 4 minutes per side for medium. Transfer lamb to plates and cover to keep warm.
  2. Discard any fat from skillet and return to medium heat. Add apple juice, broth, vinegar and pear to skillet, and cook, scraping up any browned bits in the bottom of the pan until liquid is reduced by about half, 2 to 3 minutes. Remove from heat and stir in herbs. Top lamb with pears and pan sauce, and serve. Garnish with additional rosemary or thyme, if desired.

Nutrition Information

  • Serving Size 4 1/2 oz lamb, 1/4 pear and 2 tbsp sauce
  • Calories 230
  • Carbohydrate Content 11 g
  • Cholesterol Content 115 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 31 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 360 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g