Drizzle a little oil into the bottom of a deep ovenproof pot or dish (around 9-10”)
Arrange some of the potato slices in one layer and scatter over a little of each cheese and a few pieces of the tomatoes and garlic.
Arrange a couple of the chops in one layer.
Season with a little salt & pepper and then scatter over more potatoes, tomatoes, garlic and cheeses.
Repeat the process with another layer of chops, then finish off with more tomatoes, garlic, cheeses and salt & pepper.
Top the whole thing with another layer of potatoes and then scatter over a generous layer of cheeses. Add around 1/4 cup water (you can also use dry white wine if you have some). Drizzle over a generous guzzle of olive oil (about 1/3 cup). You CAN reduce this if you like, but this is how much the Italian Nonnas use!
Cover in foil and then bake for 1hr 15 mins.
After that time, remove the foil and bake for a further 30 minutes.
Serve with salad or crusty bread.
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Notes
Serve hot, straight from the cooking dish. Help yourself to some meat, potatoes, and the richly flavoured oil—it's all packed with flavour. I recommend having plenty of bread on hand to soak up the delicious juices. To balance out the richness of the dish, a simple green salad makes a perfect accompaniment.Storage: Leftovers will keep well in the fridge for 3-4 days if properly covered. However, freezing isn't ideal for this dish as the potatoes may become mushy and watery upon reheating. Therefore, I don't recommend freezing it.Extra Flavours: While this recipe stands out on its own, I've enjoyed experimenting with additional flavours. Sometimes, I'll incorporate fresh herbs like sage, rosemary, thyme, or basil. Adding a handful of pitted black olives has proven to be a delightful variation. For an extra punch of salty umami, roughly chop and include 3-4 anchovies—trust me, the combination of anchovies and lamb is a real winner!