- 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
- 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.