Name: Veal Chops with Saffron Orzo and Tomato Sauce
Cook time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Ingredients: 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

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Veal Chops with Saffron Orzo and Tomato SauceRomulo Yanes

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.

Recipe notes

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