Season the chops on both sides with the pepper. Put in a shallow dish with the carrot, tomato, green beans and onion. Put the dressing and wine in a jar with a tight-fitting lid and shake until mixed. Drizzle it over the chops and vegetables, then toss to coat. Let stand at room temperature 5 minutes.
Coat a non-stick ridged chargrill pan or barbecue grill rack with cooking spray. Set the grill pan over a medium heat or preheat the barbecue to medium. Cook for about 7 minutes on each side for medium, or until cooked to your liking.
Meanwhile, coat a large non-stick frying pan with cooking spray. Transfer the vegetables and any liquid remaining in the dish to the frying pan, then sprinkle with rosemary. Sauté just until vegetables are tender, about 6 minutes. To serve, divide the vegetables evenly between two plates and top with a veal chop.
Some more ideas…
Serve with curly leaf lettuce, orange and spring onion salad and a multigrain roll.
Veal chops are lower in fat and kilojoules than pork or lamb chops or beef steaks, but they are slightly higher in cholesterol.