I made this last night and it was excellent.

1/3 C Balsamic vinegar
2 T Soy Sauce
1/2 C Orange Juice
1 T Sugar
2 t Crushed White Pepper
4 Veal Rib Chops, 6 oz.

In a small saucepan over medium-high heat, combine the vinegar and soy sauce. Bring to a boil and boil until the liquid is reduced to 3 tablespoons, about 5 mins. Remove from heat, stir in the orange juice and set aside.

Stir together the crushed pepper and sugar in a small bowl. Press the mixture onto one side of each chop.

Heat a large frying pan over medium-high heat. Coat with nonstick cooking spray. Add the chops, sugar sides down and cook until carmelized on the first side, about 2 minutes. Turn and continue to cook until pale pink when cut into the thickest point, about 3 minutes longer.

Transfer chops to a warmed platter. Pour the reduced vinegar mixture into the pan and deglaze the pan. Bring to a boil and boil until the liquid is reduced to 3 tablespoons, about 3 mins.

Streak warmed individual plates with the reduction and top with the veal.

I served this with mashed sweet potatoes and buttered carrots with snow peas.