Roasted Veal Chops with Vegetables

Ingredients

• 800 g Veal chops (4 pieces)
• 120 g Plum tomatoes
• 4 pcs Small potatoes
• 2 pcs Onions
• 3 pcs Carrots
• 2 pcs Celery stalk
• 6 clove Garlic, peeled, minced
• 2 tsp Salt
• 2 tbsp Olive oil
• 3 tbsp Rosemary, fresh leaves, chopped
• 3 tbsp Fresh thyme leaves, chopped
• 1 tsp Oregano, fresh, chopped
• 1 tsp Salt
• 1 tsp Black pepper, ground

Method

1. Mince garlic and mash with salt.
2. In a small bowl, stir together garlic paste, herbs, spices, and 2 tablespoons olive oil.
3. Add the cleaned chops to the mixture and marinate for up to 5 hours in the fridge.
4. Preheat not over 220°C.
5. After marinating, sauté chops until brown.
6. Remove to baking dish.
7. In a bowl, quarter the potatoes, onions, carrots, and celery into small pieces.
8. Add the chopped tomatoes, salt, and pepper.
9. Stir all together and place over veal chops.
10. Add 180ml water.
11. Cover it.
12. Bake for 1 hour or until done.
13. Take cover off for the last 14 minutes.