Easy Veal Chops Ladiva

Recipe by Divaconviva
READY IN: 1hr 15mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs veal shoulder chops (I used shoulder blade chops with bone)
  • 1 12
    lbs zucchini, cut into 1/2-inch thick slices
  • 1 14
    lbs red potatoes, small (10 or 12 to a pound)
  • 1
    sweet onion, medium to large (chopped coarsely)
  • 12
    tablespoon salt
  • 12
    teaspoon pepper
  • 14
    cup white wine (I used a Riesling)
  • 2
    small garlic cloves, grated (It's quicker than mincing)
  • 34
    teaspoon dried thyme
  • 28
    ounces tomatoes, canned petite diced
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DIRECTIONS

  • 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.
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