Easy Veal Chops Ladiva

Ingredients

• 1 1/2 lbs veal shoulder chops (I used shoulder blade chops with bone)
• 1 1/2 lbs zucchini, cut into 1/2-inch thick slices
• 1 1/4 lbs red potatoes, small (10 or 12 to a pound)
• 1 sweet onion, medium to large (chopped coarsely)
• 1/2 tablespoon salt
• 1/2 teaspoon pepper
• 1 tablespoon extra virgin olive oil
• 1/4 cup white wine (I used a Riesling)
• 2 small garlic cloves, grated (It's quicker than mincing)
• 3/4 teaspoon dried thyme
• 28 ounces tomatoes, canned petite diced

Directions

1. 1

   Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.

2. 2

   Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.

3. 3

   Place chops in baking dish.

4. 4

   Mix garlic and thyme into the wine, then pour over meat.

5. 5

   Arrange zucchini over the chops, then add the potatoes.

6. 6

   Pour can of tomatoes over all.

7. 7

   Cover tightly with foil, and bake for one hour at 400 degrees.

8. 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.