Veal Chops with Saffron Orzo and Tomato Sauce

Ingredients

• •4 piece (1/2-inch-thick) veal chops (rib or loin; 7 ounces each)
• •¾ teaspoon salt
• •½ teaspoon black pepper
• •3 tablespoons olive oil
• •1 clove garlic clove, finely chopped
• •½ cup dry white wine
• •2 container (10-ounces) containers grape tomatoes
• •1 teaspoon finely chopped fresh rosemary
• •1½ cups orzo
• •¼ teaspoon crumbled saffron threads
• •2 tablespoons unsalted butter
• •¾ ounce finely grated Parmigiano-Reggiano

Cooking Instructions

1. 1.

   Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

   2 min

2. 2.

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer to a plate.

   7 min

3. 3.

   Add garlic to skillet and cook over moderate heat, stirring, 30 seconds. Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.

   10 min

4. 4.

   Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.

   15 min

5. 5.

   Reheat chops in sauce and serve with orzo.

   3 min