Veal Chops with Saffron Orzo and Tomato Sauce

Ingredients

• 1 ½ cups orzo
• 1 teaspoon fresh rosemary
• 2 10-ounces containers grape tomatoes
• ½ cup dry white wine
• 1 garlic clove
• 3 tablespoons olive oil
• ½ teaspoon black pepper
• + 5 more ingredients
• • 2 tablespoons unsalted butter
  • ¼ teaspoon saffron threads
  • ¾ ounce finely grated Parmigiano-Reggiano
  • ¾ teaspoon salt
  • 4 1/2-inch-thick veal chops (rib or loin; 7 ounces each)

Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 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. Add garlic to s...

View full recipe at Epicurious