Step 1Put the rack in the lower area of the oven; heat the oven to 400 degrees. Set aside an 8-inch square baking pan.
Step 2Season both sides of the veal with salt and pepper, patting it into the surface.
Step 3Heat the oil and 1 teaspoon of butter in an 8-inch heavy skillet over medium-high heat. When it's very hot, sear the chops on both sides, about 6 minutes total. Set them aside in the reserved pan.
Step 4Reduce the heat to medium and, in the same skillet, cook the shallots, stirring often, until soft, 2 to 3 minutes. Add the wine and stock. Stir to release any bits sticking to pan. Bring to a boil until reduced by half, about 3 minutes. (Can be done 2 hours ahead and kept at room temperature.)
Step 5To serve, bake the chops, uncovered, until cooked as desired, about 5 to 7 minutes for medium-rare. Place them on warm dinner plates. Add any accumulated meat juices from the pan to the skillet. Bring to a boil. Stir in the remaining 2 teaspoons of butter until melted. Taste; adjust seasoning. Spoon the sauce over the chops, dividing evenly. Serve hot.