4 lamb chops
1 Tbsp. butter
1/4 C. whipping cream
1 Tbsp. Irish whiskey
Salt and pepper
Parsley

Trim excess fat from chops. Brown chops in hot butter on both sides. Sprinkle chops with salt and pepper. Reduce heat. Cover and simmer 15 minutes, adding more butter as needed. Remove chops to heated serving platter; keep warm. Spoon excess fat from pan juices. Stir in whipping cream and whiskey. Heat gently until hot, stirring up the brown bits in skillet. DO NOT BOIL. Immediately pour the cream sauce over lamb chops. Garnish with snipped parsley. Makes 4 servings. (Jeanne Umberfield)