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1
Cook semi-pearled farro in heavy large saucepan of boiling salted water until tender, about 20 minutes.
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2
Drain and transfer to bowl.
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3
Add capers and pine nuts; stir in 1 tablespoon extra-virgin olive oil.
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4
Season mixture to taste with salt and pepper.
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5
DO AHEAD: Farro can be made 2 hours ahead.
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6
Let stand at room temperature.
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7
Preheat oven to 400F.
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8
Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat.
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9
Sprinkle veal with salt and pepper.
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10
Add veal to skillet and cook until brown, about 3 minutes per side.
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11
Place skillet in oven and cook veal to desired doneness, about 10 minutes for medium.
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12
Place veal on plate and tent with foil (do not clean skillet).
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13
Add butter to same skillet and melt over medium heat.
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14
Add shallots and thyme to skillet; saut mixture until soft, about 2 minutes.
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15
Add broth to skillet; increase heat and boil until mixture is reduced to 1/2 cup, about 6 minutes.
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16
Stir in vinegar.
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17
Season sauce to taste with salt and pepper.
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18
Meanwhile, heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat.
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19
Add farro mixture to skillet and cook until warmed through, about 4 minutes.
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20
Divide farro ragout evenly among 4 plates.
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21
Place 1 veal chop on each plate.
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22
Drizzle chops with sauce and serve.
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23
*Semi-pearled farro is available at natural foods stores, Italian markets, and specialty foods stores.
