Lamb Shoulder Chops with Tomatoes and Marjoram

Yield:	1 Servings
Categories:

2		Round-bone shoulder lamb chops; 1-1/2-inch thick, (about 14 ounces total)
		Salt and freshly ground pepper
1	tb	Olive oil
2	lg	Garlic cloves; chopped
1/2	c	Dry white wine
1		28-ounce can Italian plum tomatoes; drained, coarsely chopped
1	pn	Dried red pepper flakes
1 1/2	tb	Minced fresh marjoram or 1 teaspoon dried; crumbled