Name: Pan Seared Veal Chops with Farro Ragout
Yield: 4 Servings
Ingredients: 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

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