Veal Chops with Saffron Orzo and Tomato Sauce

Veal Chops with Saffron Orzo and Tomato Sauce
Photo by Romulo Yanes

Ingredients

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

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

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