For true indulgence, ask your butcher to cut the chops 1-1/2 to 2 inches (3.5 to 5 cm) thick. Veal is very lean, so make sure not to overcook it.
Pour 1-1/2 cups (375 mL) marsala wine into a small saucepan. Add 1 seeded and finely diced jalapeño if you want kick in your sauce, but sauce is also good without jalapeño. Boil, uncovered, over medium-high heat until reduced to at least 1/2 cup (125 mL) to 3/4 cup (175 mL). This will take 10 to 15 minutes. Stir in 2 tablespoons (30 mL) balsamic vinegar and 1/2 tsp (2 mL) coarsely ground black pepper. Leave at room temperature until you drizzle over hot chops on dinner plates. Sauce can also be covered and refrigerated for several days. Just warm in microwave before drizzling over chops.