PAN-SEARED VEAL CHOPS WITH FARRO RAGOûT
Steps:
- Cook semi-pearled farro in heavy large saucepan of boiling salted water until tender, about 20 minutes. Drain and transfer to bowl. Add capers and pine nuts; stir in 1 tablespoon extra-virgin olive oil. Season mixture to taste with salt and pepper. DO AHEAD: Farro can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until brown, about 3 minutes per side. Place skillet in oven and cook veal to desired doneness, about 10 minutes for medium. Place veal on plate and tent with foil (do not clean skillet).
- Add butter to same skillet and melt over medium heat. Add shallots and thyme to skillet; saut mixture until soft, about 2 minutes. Add broth to skillet; increase heat and boil until mixture is reduced to 1/2 cup, about 6 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.
- Meanwhile, heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add farro mixture to skillet and cook until warmed through, about 4 minutes.
- Divide farro ragout evenly among 4 plates. Place 1 veal chop on each plate. Drizzle chops with sauce and serve.
- *Semi-pearled farro is available at natural foods stores, Italian markets, and specialty foods stores.
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