Veal Chops with Saffron Orzo and Tomato Sauce
['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.
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