1/4 cup sour cream 2 T chopped fresh rosemary 1 T pine nuts, toasted, coarsely chopped 1/4 tsp garlic salt 1 lb lean lamb loin chops 1/4 tsp garlic salt 1/4 tsp coarsely ground pepper
Combine sour cream, rosemary, pine nuts, and garlic salt in small bowl. Cover and refrigerate until serving time.
Lightly spray 10-inch nonstick skillet with no-stick cooking spray. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, until desired doneness (8 to 10 minutes).
Microwave sauce on high for 30 seconds to warm it. Serve lamb with sauce over pasta.