For Red Onion Confit: Melt 1/2 cup butter in large sauté pan over medium-high heat. Add onions; sauté until tender and lightly browned. Add vinegar, wine and sugar. Simmer over medium heat until reduced by two thirds and confit has syrupy consistency. Season with 1/2 tsp. salt and 1/2 tsp. pepper. Set aside; keep warm.
For Truffle Jus: Combine stock, garlic and chopped rosemary in large saucepan. Simmer over medium-high heat until reduced to 2-3/4 cups; strain. Return strained jus to saucepan. Add truffles. Thicken sauce, if necessary, with slurry of cornstarch and water. Whisk in softened butter. Set aside; keep warm.
For Potatos: Cook potatoes in boiling water until tender; cool. Cut into 1-inch pieces; place in large bowl. Season with garlic-pepper seasoning and salt. Add melted butter and toss. Place seasoned potatoes on sheet pan. Roast in 450°F oven 10 to 15 minutes or until golden brown and crispy. Set aside.
Per Order: Season both sides of veal chop with salt and garlic- pepper seasoning. Grill or broil until medium doneness.
Place 1 cup potatoes in center of plate; lean veal chop against potatoes. Serve with 1/4 cup red onion confit and 2 oz. truffle jus.
Garnish with red pepper curls, parsley and rosemary sprig.