|Shoulder chops||6 , boned and cut 1 inch thick (round or blade bone)|
|Garlic cloves||2 Large, minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Fresh mint||2 Tablespoon|
|Tomato slices||6 (1/2 inch thick)|
|Feta cheese||6 Tablespoon, rinsed and crumbled|
|Coarsely shredded kasseri cheese||6 Tablespoon|
|Potatoes||2 Medium, thinly sliced|
|Carrots||2 Medium, julienned|
|Celery stalks||2 , sliced|
|Boiling onions||12 , halved|
|Oregano||1 1⁄2 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
|Skordalia sauce||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Remove all fat from chops.
Place in single layer at bottom of a 9x 13-inch baking dish.
For marinade: Puree first 8 ingredients in blender .
Pour over chops, pricking meat with fork to allow marinade to penetrate.
Chill overnight, turning several times.
Drain meat, reserving marinade, and brown quickly under broiler or in skillet.
Brush one side of parchment paper or foil with a tablespoon of marinade.
Place a chop on each.
Top with remaining vegetables, cheeses and seasoning, in order listed, dividing evenly.
Preheat oven to 375°F.
Drizzle 1 tablespoon marinade over ingredients.
Fold parchment or foil over meat and vegetables.
Crimp edges tightly .
Bake on a cookie sheet 1 hour
Serve from parchment, allowing guests to open their own packets and savor the aroma.
Accompany with Skordalia Sauce if you wish.
Two-inch cubes of lean, boned lamb may be substituted for chops, allowing 2 pounds for 6 servings.