Ingredients
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1 1/2 lbs veal shoulder chops (I used shoulder blade chops with bone)
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1 1/2 lbs zucchini, cut into 1/2-inch thick slices
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1 1/4 lbs red potatoes, small (10 or 12 to a pound)
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1 sweet onion, medium to large (chopped coarsely)
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1/2 tablespoon salt
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1/2 teaspoon pepper
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1 tablespoon extra virgin olive oil
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1/4 cup white wine (I used a Riesling)
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2 small garlic cloves, grated (It's quicker than mincing)
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3/4 teaspoon dried thyme
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28 ounces tomatoes, canned petite diced
Instructions
- Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.
- Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.
- Place chops in baking dish.
- Mix garlic and thyme into the wine, then pour over meat.
- Arrange zucchini over the chops, then add the potatoes.
- Pour can of tomatoes over all.
- Cover tightly with foil, and bake for one hour at 400 degrees.
- Remove vegetables to plates, then the chops. Ready to eat! We topped it with fresh grated Romano cheese and crushed red pepper. OPTIONAL: Thicken the liquid with cornstarch to make a gravy.