Never done veal. But, perhaps with such a delicatley flavored meat, a light wood and little of it might be in order. Maybe smoke 'em for flavor and finish another way.
Here are links to a few recipes that sound like they could be really good with smoked chops.
http://www.reluctantgourmet.com/prveal.html http://southernfood.about.com/od/vealchops/r/bl30609g.html http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_10172,00.html Don't know for sure, but worth I try I think.
Hook