Mediterranean Veal Chops

Not really a good one for the kids but I love the flavour of artichoke and olives!   Braising blade chops in wine makes them delicious and tender.

1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 veal blade chops
3 cloves garlic, minced
2 onions, sliced lengthwise
100g mushrooms, sliced
1 tbsp dried basil
1 tsp dried thyme
1 cup dry white wine
1 can artichokes, drained and halved
1 each sweet red and yellow pepper, cut in strips
Black olives

Season chops on both sides with salt and pepper.  In skillet, heat half of oil over medium heat; brown one chop for about 2 minutes on each side.  Transfer to large shallow baking dish.  Repeat with remaining oil and veal chop.  Add garlic, onions mushrooms, basil and thyme to skillet and cook, stirring, for about 10 minutes or until liquid is released from mushrooms and they start to brown.  Pour in wine and bring to bil, scraping any brown bits stuck to pan.  Spread mushroom mixture over chops.  Bake in 325F oven for 20 minutes.  Sprinkle artichokes and sweet peppers over top; baste with juices.  Bake for 20 to 30 minutes longer until veal is fork tender.  Cut meat from bones and serve with vegetables and pan juices.  Sprinkle each serving with black olives if desired.  Makes 4 servings.

Mediterranean Potato Gratin with Olives and Lemon

A really different gratin with lots of flavour!  I used Gruyere cheese instead of the Comte cheese.

3 lbs (1.5 kg) thinly sliced red potatoes (unpeeled)
2 tbsp olive oil
2 cups sliced onions
2 cups cherry tomatoes, halved and seeded
1 tsp herbes de Provence
1 tbsp chopped garlic
1 cup chicken stock
1 cup coarsely chopped black olives
1 tsp grated lemon rind
salt and freshly ground pepper
1 cup Comte Cheese
1 tbsp butter

1. Preheat oven to 375F.
2. Place potatoes in cold salted water and bring to a boil.  Boil for 5 minutes or until tender, and drain well.  Reserve.
3. Heat oil in a skillet over medium heat.  Add onions and saute for 2 minutes or until limp.  Add tomatoes, herbes de Provence and garlic and cook another 5 minutes.  Stir in chicken stock, olives and lemon rind and bring to a simmer.  Simmer for 1 minute to combine flavours and season with salt and pepper to taste.
4. Oil a 9 inch ovenproof gratin dish.  Place one-third of potatoes on base, season with salt and pepper, cover with half of sauce, top with another one-third of potatoes, then remaining sauce and finish with remaining one-third potatoes.  Sprinkle top with cheese and dot with butter. Bake for 30 minutes or until sauce is bubbling and cheese is slightly browned.

Serves 6 to 8