For Roasted Potatoes: Drizzle potatoes with 3/4 cup oil; sprinkle with seasonings such as 3/4 cup garlic, 3 tbsp. rosemary, 1-1/2 tbsp. salt and 1 tbsp. pepper. Toss to coat. Spread in single layer in shallow roasting pans. Roast in 500°F oven 30 minutes or until golden brown, stirring once. Keep warm.
For Sauce: Meanwhile reduce veal stock to 4½ cups. Add tomatoes. Dissolve cornstarch in water; add to stock mixture. Cook and stir until Sauce thickens and boils for 1 minute. Keep hot.
Brush both sides of 1 veal chop with 1 to 2 tsp. oil; sprinkle with 2 tsp. garlic, ½ tsp. rosemary, salt and pepper, dividing evenly. Grill 13 to 15 minutes for medium rare to medium doneness.
Plate chop with 8 oz. Roasted Potatoes. Ladle 3 oz. Sauce over veal. Sprinkle with 1 tsp. each parsley and tomatoes.