A question that friends often ask us is why they can't cook decent chops in the microwave oven.
There's an easy answer: They choose the wrong chops. For example, lamb loin or rib chops fare better when broiled or pan-broiled than when blasted by microwaves. So do veal chops.
But lamb shoulder chops, which need moist heat if they're to become tender, are another story. They emerge succulent from the microwave. And so do pork chops--all pork chops--which must always be cooked until well done and thus usually toughen and dry on top of the stove.
LAMB CHOPS BRAISED WITH WINE AND HERBS
4 lamb shoulder blade chops, cut 3/4-inch thick (about 1 3/4 pounds)
1 large clove garlic, halved
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried, crumbled
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried, crumbled
1/8 teaspoon black pepper
1/4 cup dry red wine, beef broth or water