Veal Chops with Saffron Orzo and Tomato Sauce

Ingredients for Veal Chops with Saffron Orzo and Tomato Sauce

• 4 (1/2-inch-thick) veal chops (rib or loin

• 200g each)

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 3 tablespoons olive oil

• 1 garlic clove, finely chopped

• 120ml dry white wine

• 2 (275g) containers grape tomatoes

• 1 teaspoon finely chopped fresh rosemary

• 350ml orzo (275g)

• Scant 1/4 teaspoons crumbled saffron threads

• 2 tablespoons unsalted butter

• 20g finely grated Parmigiano-Reggiano

How to make Veal Chops with Saffron Orzo and Tomato Sauce

Pat chops dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons 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 skillet and cook over moderate heat, stirring, 30 seconds. Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoons each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.

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.

Reheat chops in sauce and serve with orzo.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.