Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Meat, potatoes and vegetables all in one pan! I had a large veal shoulderblade chop which looked more like a steak than a chop, and I decided to braise it in the oven. The ingredients went together very quickly and this came out tender and moist. There was more than enough potatoes and zucchini for two, but we did finish the veal. Yum!

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.
  2. Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.
  3. Place chops in baking dish.
  4. Mix garlic and thyme into the wine, then pour over meat.
  5. Arrange zucchini over the chops, then add the potatoes.
  6. Pour can of tomatoes over all.
  7. Cover tightly with foil, and bake for one hour at 400 degrees.
  8. 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.
Most Helpful

3 5

I think the potatoes need to be pre-cooked for this recipe. After cooking 2 hours, they were cooked through, but not nice and soft, they were still kind of hard, like for potato salad (and they were peeled and cut in half). I also seasoned each layer and ingredient - not just the meat.

1 5

After 2 hours in the oven the ingredients were still uncooked! A very poor recipe and one to avoid.The five star review is unbelieveable.

5 5

Okay - this is definitely 5 stars!! Made this for dinner tonight and it was wonderful. The veal was tender, the vegetables were tender but not mushy ( I was worried about the zucchini baking for 1 hour) and the flavors were excellent. Even DD said it was very good, which is rare for her! Preparation was quick and I loved the one-dish cooking. I will add this to the Keeper cookbook! Thanks Diva. Made for Fall 2008 PAC.