Lamb Loin Chops with Herbed Cognac Butter Sauce

These were pretty good, but not as good as the ones I make with red wine sauce. I would like to make them again sometime, though, perhaps with brandy instead of Cognac--the flavor was not really present, thus not worth the $$ to use "the good stuff" 8.5/10

Link to original recipe: https://kitchenswagger.com/cast-iron-lamb-loin-chops-cognac-butter-sauce-recipe/
**I made 1.5 times the original recipe; amounts below reflect this modification**

Ingredients:

6 lamb loin chops
1 1/2 T. olive oil
3 garlic cloves, minced
1 T. fresh oregano, finely chopped
1 T. fresh rosemary, chopped
3 T. butter
6 T. cognac (or brandy)
salt and pepper, to taste

1. Set loin chops out on counter 20-30 min prior to cooking and season liberally with salt and pepper.

2. Heat olive oil in a large skillet over medium high heat until shimmering, then add loin chops.  Cook, undisturbed, for 3-4 minutes, then turn and cook on other side for 3-4 minutes more.

3. Add the remaining ingredients to skillet and stir until butter has completed melted.  Simmer for additional 1-2 minutes, turning the loin chops at least once to let the sauce flavor soak in on each side.

4. Remove from heat and use the pan sauce to drizzle over the loin chops when served.  Enjoy!