Lamb Rib Chops with Quick Cherry Pan Sauce
['3 tablespoons all purpose flour', '3/4 teaspoon coarse kosher salt', '1/2 teaspoon freshly ground black pepper', '8 3/4- to 1-inch-thick lamb rib chops', '1 tablespoon butter', '1 tablespoon olive oil', '1 medium red onion, halved, thinly sliced (about 2 cups)', '1 cup unsweetened black cherry juice', '1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)', '1/3 cup thinly sliced fresh basil, divided', 'Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.']
Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.
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