Veal Chops with Saffron Orzo and Tomato Sauce

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup wine dry white
• 1 teaspoon rosemary leaves fresh finely chopped
• 1  garlic clove finely chopped
• 20 ounces grape tomatoes 
• 3 tablespoons olive oil 
• 10 ounces orzo pasta 
• 0.8 ounce parmesan finely grated
• 0.3 teaspoon saffron threads crumbled
• 0.8 teaspoon salt 
• 2 tablespoons butter unsalted
• 2 inch veal loin chops (rib or loin; 7 ounces each)

Equipment

• frying pan
• sauce pan
• sieve

Directions

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 sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total.
3. Transfer to a plate.
4. 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.
5. Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente.
6. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
7. Reheat chops in sauce and serve with orzo.