Yield: 4 servings
Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, 5-10 minutes. Transfer to an oven-proof container and keep warm at 200 degrees.
Melt remaining butter in same skillet over medium-high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides, about 5 minutes. Reduce heat to medium and continue cooking until tender.
Transfer lamb chops to heated platter. Pour wine into skillet and cook over medium-high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about a third. Spoon mushrooms and onions over chops and top with sauce.
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