Trim excess for from lamb chops.
Sprinkle lomb chops with pepper.
Coat a large skillet with cooking spray; add oil, and place over medium heat until hot.
Add chops, cook 5 minutes on each side or until golden brown.
Drain on paper towels; set aside, and keep warm.
Wipe skillet dry with a paper rowel.
Coat skillet with cooking spray.
Add onion, and saute until tender.
Combine cornstarch with 1 tablespoon water, add to skillet with remaining water, bouillon granules, and Worcestershire sauce, stir until bouillon granules dissolve.
Add lamb chops, bring to a boil.
Reduce heat, and simmer 3 to 5 minutes or until sauce is thickened and lamb is thoroughly heated.