Veal Chops with Saffron Orzo and Tomato Sauce
Tender veal chops served with saffron-infused orzo pasta and a fresh tomato sauce made with grape tomatoes, rosemary, and white wine. This elegant dish combines the richness of veal with aromatic saffron and bright tomato flavors.
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.
Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2 min
- 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.
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.
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.
Reheat chops in sauce and serve with orzo.
3 min