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Ingredients
- 2 pound Idaho potatoes, cut into wedges 1/2 to 3/4 inches thick
- 3 fresh tomatoes, cut into sm. pcs
- 1 1/2 ounce. extra virgin olive oil
- 1/2 teaspoon garlic pwdr
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- Salt to taste
- 8 veal chops, loin or possibly rib, 3/4 inches thick
- 2 ounce. water
- 3 ounce. white Rhine wine
- 1/2 teaspoon garlic pwdr
Directions
- Preheat oven to 375 degrees. Bake potatoes on the bottom of a 10 x 16 or possibly 12 x 18 inch baking pan. Put tomatoes on top of potatoes. Sprinkle with oil, then with 1/2 tsp. garlic pwdr and black pepper. Sprinkle with 1/2 tsp. of oregano and salt. Sprinkle with water and cook in oven for 20 min. Remove from oven and put the veal chops on top of tomatoes. Sprinkle the chops with wine, 1/8 tsp. garlic pwdr and the remaining 1/2 tsp. of oregano. Salt and pepper to taste and return to oven for 35-40 min or possibly till the potatoes are done. The chops will be done when the potatoes are done. Remove and serve. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 97 | 37% |
| Total Fat 11.03g | 14% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 986mg | 28% |
| Total Carbs 35.07g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.37g | 3% |
| Protein 4.51g | 7% |
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