Veal Chops With Saffron Orzo And Tomato Sauce

• 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

1. Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer to a plate.
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. Meanwhile, cook orzo with saffron in a 3-quart saucepan of
5. until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
6. Reheat chops in sauce and serve with orzo.

veal chops, salt, black pepper, olive oil, garlic, white wine, containers grape tomatoes, fresh rosemary, orzo, threads, unsalted butter

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-saffron-orzo-and-tomato-sauce-238671 (may not work)