2 1/2 lbs. (about 8) veal, pork or lamb shoulder chops
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. olive oil
1/2 c. dry white wine
1 bouillon cube, dissolved in 1 c. hot water
4 med. potatoes, peeled & sliced 1/2 inch thick
Salt & pepper to taste
1 lb. fresh mushrooms, washed & sliced
2 med. onions, sliced in thin rings
1 clove garlic, minced
2 tbsp. parsley chopped
1/4 tsp. rosemary, crushed

Combine flour, salt and pepper in bowl. Dust chops with flour. Heat butter and oil in frying pan over medium heat. Brown chops 5 minutes on each side, adding more oil if necessary. Remove when browned.

In same pan, add wine and bouillon. Bring to boil, stirring to loosen browned bits. Set aside. Place potatoes on bottom of casserole. Sprinkle with salt and pepper. Arrange mushrooms and onions over potatoes. Top with chops. Pour wine mixture over all. Sprinkle with garlic, parsley and rosemary. Cover and bake at 350 degrees for 1 1/4 hours or until chops and vegetables are tender. Check occasionally.

Serve from casserole. Can be assembled one day ahead and refrigerated until ready to use. If refrigerated, allow 15 or 20 minutes extra baking time. Serves 4 to 6. From Italian Casserole Cooking.