<http://schema.org/recipeInstructions>
"Bring chops to room temperature and season with the Creole seasoning.\r\nHeat the olive oil in a 10-inch saute pan over medium-high heat. Add the chops and brown on one side for 4 to 5 minutes.\r\nFlip the chops and nestle the onion, whole cloves of garlic, and rosemary sprigs between. Cook for 3 minutes longer.\r\nDeglaze the pan with the red wine and balsamic vinegar, scraping up all the brown bits. Add the salt, and pepper, and cook for 2 to 3 minutes longer, for medium-rare.\r\nRemove the chops to a warm serving platter and serve the chops drizzled with the rosemary-balsamic sauce.\r\nCook's Note: If you would like an enriched sauce, after removing the chops, reduce the heat to low and whisk the butter in the pan in 3 separate additions, fully incorporating each addition before adding more; do not allow the sauce to boil.\r\nFor the Rustic Smashed Spinach Potatoes\r\nUsing a small pot, add the potatoes, salt, and enough water to cover. Top with a lid and bring to a boil and cook until fork tender, about 20 minutes. Drain the water, leaving the cooked potatoes in the pot, and return the pot to the burner over low heat.\r\nAdd the spinach, sour cream, and butter, to the pot. Cover the pot, and cook until the spinach wilts. Remove the pot from the heat and using a potato masher, smash the mixture together until just combined, it should still be a little chunky.\r\nSeason the potatoes with salt, and pepper, and serve hot.\r\nServe the chops with the Rustic Smashed Spinach Potatoes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/lamb-t-bones-with-rosemary-balsamic-butter-sauce.html>