Active Time

　　25 min

　　Total Time

　　25 min

　　This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Reheat chops in sauce and serve with orzo.