Tray-baked veal chops with tomatoes, red onion & capers3 ripe tomatoes, each cut into 8 wedges
1 large red onion, cut into fine wedges
1 tbsp fresh oregano or marjoram leaves
1 heaped tbsp capers
2 garlic cloves, sliced
1 tbsp olive oil
2 veal chops
Preheat the oven to 220°/fan oven 200°. Put the tomatoes, onion, oregano, capers, garlic & olive oil in a small roasting pan and toss together. Lightly smush the veal chops into the vegetables to coat them with the oil and herb mixture, then turn them over, place on top and season. Cook in the oven for ca 30-45 mins depending on the size of the chops.
Serve with crustry bread/baguette – or, as in the photo, put some peeled, sliced potatoes in the bottom of the dish!
Oh and I forgot to mention that the choice of "cover photo" was between the one above - and this screengrab of an "adorable baby elephant cruelly slaughtered for 'Masterchef' dish" (I still chuckle everytime I see it):
You can, of course, use pork chops for this recipe - I just happen to prefer the texture of veal here.
Mash, boiled potaotes or polenta are also nice "to go with".
I've made this with dried oregano or marjoram - it still tastes great.
Buy the best capers you can afford: a small jar is still only a few Euros/pounds but will last for ages in the fridge.