Chop olives and tomatoes; mix with bread crumbs.
Sprinkle veal chops with salt, pepper and coriander. Dredge in flour, dip into eggs, then coat completely with bread crumb mixture. Place chops in single layer in utility pan. Refrigerate, covered.
For Sauce: Sauté fennel and shallots in ¼ cup butter. Add peppercorns and bay leaves; cook 1 minute longer. Stir in port and red wine; cook until reduced by half. Stir in stock; cook until reduced by half.
Reduce heat to very low. Gradually whisk in ¾ cup butter just until melted and blended. Do not boil. Strain Sauce; season with salt. Keep warm.
Cook 1 chop in oil in nonstick sauté pan over low heat 20 minutes to 160°F internal temperature, turning once. Plate with ¾ cup potatoes. Ladle 1 ounce Sauce over chop.