Oven on to 400. Oven proof pan on stove (pretty big pan) over medium-high heat. Add couple of Tbspns olive oil. Salt and pepper one side of four lamb chops. When pan is hot, add lamb chops, salt and pepper side down. Listen for sizzle. Salt and pepper the chops. While sizzling, chop an onion and two cloves garlic. After about 2 minutes, flip chops. Should be brown. While this side sizzles, open can of cannelini beans (28 oz or so), rinse and drain. Open 14 oz can diced tomatoes and 14 oz can unsalted chicken broth. Remove chops from pan onto plate. Turn down heat to medium. Add onion and garlic to pan. Prepare for a little sizzle/splattering. Add a little salt and pepper, stir around, let cook while you chop fresh rosemary (maybe 2 Tbspns). When onion starts to soften, add broth to pan. Scrape up brown bits (flavor!) from bottom of pan. Add can of beans, tomatoes and rosemary. Stir. Let it simmer. You want liquid to cook down a bit and flavors to combine. Should not boil, so adjust your heat down if needed. Should take about 5 minutes. Add lamb chops back to pan and throw the whole thing in the oven for about 5 minutes. While lamb is in the oven, chop about 3 Tbspns parsley (flat leaf), grate a garlic clove (small) onto this then zest a lemon onto this. Mix. Will smell fresh and delicious. Get lamb from oven. Two white plates (I like white plates)…put some tomato bean mix on each plate…put two lamb chops on top of beans…sprinkle with parsley (gremolata). Prepare for ooohs and ahhhs. Whole thing is pretty quick start to finish. Enjoy.