Trim fat from chops. In a 10-inch skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160F), turning once halfway through cooking. Transfer chops to a large bowl or platter; cover with foil to keep warm. Reserve pan drippings.

In the same skillet cook and stir onion in pan drippings over medium heat about 5 minutes or until tender. Add pasta sauce, beans, olives, roasted peppers, vinegar, and rosemary. Cook and stir over medium heat until heated through. Return chops to skillet; cover and heat through about 3 minutes. If desired, serve lamb chops and sauce over orzo or rice. Makes 6 servings.

Slow-cooker directions: Place lamb chops in a 4- or 5-quart slow cooker. In a medium bowl stir together onion, pasta sauce, beans, olives, roasted pepper, vinegar, and rosemary. Pour over chops in slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.