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Veal Chops with Saffron Orzo and Tomato Sauce

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Veal Chops with Saffron Orzo and Tomato Sauce

Veal Chops with Saffron Orzo and Tomato Sauce

amanda

Equipment

  • - Electric Mixer

  • - Food Processor

  • - Saute Pan

  • - Dutch Oven

  • - Measuring Cups & Spoons

  • - Cutting Board

  • - Chef's Knife

  • - Food Grater (Optional)

  • - Soup Pot

  • - Garlic Press

Ingredients

  • 4 (1/2-inch-thick) veal chops (rib or loin; 7 ounces each)

  • 3/4 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 garlic clove, finely chopped

  • 1/2 cup dry white wine

  • 2 (10-ounces) containers grape tomatoes

  • 1 teaspoon finely chopped fresh rosemary

  • 1 1/2 cups orzo (10 ounces)

  • Scant 1/4 teaspoon crumbled saffron threads

  • 2 tablespoons unsalted butter

  • 3/4 ounce finely grated Parmigiano-Reggiano

Instructions

1

Instruction 1

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

Instruction 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.
3

Instruction 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.
4

Instruction 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.
5

Instruction 5

Reheat chops in sauce and serve with orzo.
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