For Olive Stuffing: Combine olive stuffing ingredients in food processor such as crumbs, anchovies, basil, capers, 1/2 oz. garlic, parsley, 1-1/2 tbsp. oil and lemon juice; process until smooth.
Make a pocket in each veal chop by cutting a horizontal slit as far as the bone. Stuff each chop with 1 ounce Olive Stuffing. Refrigerate, covered.
For Two-Tomato Sauce: Sauté minced garlic in 1/2 cup oil over medium-low heat 1 minute. Add remaining Two-Tomato Sauce ingredients such as tomatoes, sun-dried tomatoes, vinegar and sugar; cook and stir 3 minutes. Remove from heat.
Brown 1 chop in 1 tsp. oil in ovenproof skillet over medium heat 2 minutes, turning once. Place skillet in 500°F oven. Cook 8 minutes or to desired doneness. Plate chop. Deglaze skillet with ¼ cup Two-Tomato Sauce over medium heat, heating sauce just until warm. Season with salt and pepper; spoon over chop.