8 veal, pork or shoulder lamb chops
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. olive oil
1 clove garlic, minced
2 tbsp. fresh chopped parsley
1/4 tsp. rosemary, crushed
1/2 c. dry white wine
1 bouillon cube (chicken) in 1 c. hot water
4 med. potatoes, peeled, sliced
1 lb. fresh mushrooms, sliced
2 med. onions, sliced thin

Heat butter and olive oil in large skillet over medium heat. Salt and pepper chops. Brown chops 5 minutes on each side, adding more oil if necessary. Set chops aside. In same pan, add wine and bouillon. Bring to boil, stirring to loosen browned bits. Set aside.

Place potatoes on bottom of casserole. Season with salt and pepper. Arrange onions and mushrooms over potatoes. Top with chops. Pour wine mixture over all. Sprinkle with garlic, rosemary and parsley. Cover and bake at 350 degrees for 1 1/4 hours or until chops and vegetables are tender. Serves 6 to 8.