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Veal Chop Arreganato Recipe

by CookEatShare Cookbook

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

1. 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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