Veal Chop Arreganato Recipe

• 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

1. Preheat oven to 375 degrees.
2. Bake potatoes on the bottom of a 10 x 16 or possibly 12 x 18 inch baking pan.
3. Put tomatoes on top of potatoes.
4. Sprinkle with oil, then with 1/2 tsp.
5. garlic pwdr and black pepper.
6. Sprinkle with 1/2 tsp.
7. of oregano and salt.
8. Sprinkle with water and cook in oven for 20 min.
9. Remove from oven and put the veal chops on top of tomatoes.
10. Sprinkle the chops with wine, 1/8 tsp.
11. garlic pwdr and the remaining 1/2 tsp.
12. of oregano.
13. Salt and pepper to taste and return to oven for 35-40 min or possibly till the potatoes are done.
14. The chops will be done when the potatoes are done.
15. Remove and serve.
16. Makes 4-6 servings.

potatoes, tomatoes, extra virgin olive oil, garlic, black pepper, oregano, salt, veal chops, water, white rhine wine, garlic

Taken from cookeatshare.com/recipes/veal-chop-arreganato-21538 (may not work)