Veal Chops with Saffron Orzo and Tomato Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant recipe for veal chops with saffron orzo and tomato sauce offers a sophisticated twist on a high-protein dinner. Combining tender rib or loin chops with a vibrant, punchy sauce made from burst grape tomatoes and fresh rosemary, the dish feels remarkably light yet deeply satisfying. The use of dry white wine adds a subtle acidity that balances the richness of the meat, creating a restaurant-quality main course that can be prepared in the comfort of your own kitchen.

Ideal for those seeking a nutritious, protein-rich meal, the accompaniment of golden saffron orzo provides a delicate floral note and a beautiful colour to the plate. Finished with a touch of butter and salty Parmigiano-Reggiano, the pasta is the perfect bed for the succulent veal. Serve this for a midweek treat or an impressive weekend dinner for guests, perhaps with a side of steamed seasonal greens or a crisp rocket salad.

Ingredients for Veal Chops with Saffron Orzo and Tomato Sauce

4 (1/2-inch-thick) veal chops (rib or loin
200g each)
3/4 cucharaditas de sal
1/2 cucharaditas de pimienta negra
3 cucharadas de aceite de oliva
1 diente de ajo, finamente picado
120ml de vino blanco seco
2 (275g) containers grape tomatoes
1 teaspoon finely chopped fresh rosemary
230g orzo (275g)
Scant 1/4 teaspoons crumbled saffron threads
2 cucharadas de mantequilla sin sal
20g finely grated Parmigiano-Reggiano

How to make Veal Chops with Saffron Orzo and Tomato Sauce

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.