Looking for something quick and tasty, I based this on a recipe for lamb chops, Marches style, from Marcella Hazan's seminal cookbook "Essentials of Classic Italian Cooking".
Brown a very thinly-sliced onion with pancetta and olive oil (or bacon grease, if you've been keeping it) in a skillet, then brown the chops in the same pan. Grate a tiny amount of nutmeg over the top and add 1/2 - 1 cup white wine, scraping the browned bits from the bottom of the pan and cover while it simmers for 20+ minutes.
Where I differ from the Marches-style recipe is that it adds a 'sauce' of an egg yolk and 2 tbs lemon juice that thickens on contact with the hot meat - I didn't have either, so I just added some olive oil to thicken the sauce.
Pair this with an earthy red wine like the 2007 Tenuta Santedame Chianti Classico that I used and you have yourself a perfect rustic meal from the heart of Italy!