Veal Chops with Saffron Orzo and Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1 teaspoon finely chopped fresh rosemary
- 1 garlic clove, finely chopped
- Carbohydrate 60 g(20%)
- Cholesterol 125 mg(42%)
- Fat 30 g(47%)
- Fiber 4 g(16%)
- Protein 37 g(74%)
- Saturated Fat 11 g(55%)
- Sodium 638 mg(27%)
- Calories 684
Preparation 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 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. 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.
Preparation 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 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. 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.
