8 chops, veal, pork or lamb
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 hot water
4 med. potatoes, peeled & sliced 1/2 inch thick
Salt & pepper to taste
1 lb. fresh mushrooms, sliced
2 med. onions, sliced
1 clove garlic, minced
2 tbsp. parsley
1/4 tsp. crushed rosemary

Combine flour, salt and pepper in bowl. Dust chops with mixture. Heat butter and oil in fry 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 dish. Sprinkle with salt and pepper. Arrange mushrooms and onions over potatoes. Top with chops. Pour wine mixture over all. Sprinkle with garlic, parsley, rosemary. Cover and bake at 350 degrees for 1 1/4 hours.