2 lb. Idaho potatoes, cut into wedges 1/2 to 3/4 inches thick
3 fresh tomatoes, cut into sm. pieces
1 1/2 oz. olive oil
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. oregano
Salt to taste
8 veal chops, loin or rib, 3/4 inches thick
2 oz. water
3 oz. white Rhine wine
1/2 tsp. garlic powder

Preheat oven to 375 degrees. Bake potatoes on the bottom of a 10 x 16 or 12 x 18 inch baking pan. Put tomatoes on top of potatoes. Sprinkle with oil, then with 1/2 teaspoon garlic powder and black pepper. Sprinkle with 1/2 teaspoon of oregano and salt. Sprinkle with water and cook in oven for 20 minutes. Remove from oven and put the veal chops on top of tomatoes. Sprinkle the chops with wine, 1/8 teaspoon garlic powder and the remaining 1/2 teaspoon of oregano. Salt and pepper to taste and return to oven for 35-40 minutes or until the potatoes are done. The chops will be done when the potatoes are done. Remove and serve. Makes 4-6 servings.