1. Coat lamb chops with pepper and salt.
2. Heat olive oil in a large nonstick skillet over high heat until very hot, about 3 minutes. Sear lamb until medium rare, about 5 to 7 minutes per side. Remove lamb from pan and set aside to rest on a cutting board or plate.
3. Drain excess fat from pan. Return pan to stove over medium heat. Add port, chocolate, anise extract, cumin, and chipotle, swirling around until thickened and reduced by 1/3 to 1/2, about 10 minutes. Place lamb chops on 4 plates. Drizzle sauce over chops and serve.
Source: Hannaford fresh Magazine, January - February 2011