PAN-SEARED VEAL CHOPS WITH FARRO RAGOûT

Pan-Seared Veal Chops with Farro Ragoût image

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 cups semi-pearled farro*
1/4 cup drained capers
1/2 cup pine nuts, toasted
4 tablespoons extra-virgin olive oil, divided
4 rib veal chops (each 10 to 12 ounces)
1/4 cup (1/2 stick) butter
6 tablespoons chopped shallots
2 teaspoons chopped fresh thyme
1 cup low-salt chicken broth
1 tablespoon balsamic vinegar

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.