Heat 2 tbsp olive oil in skillet over medium head.
Add peppers, saute until skins start to brown.
Add 2 tbsp water and 1/2 tsp Italian seasoning.
Add 1 glove crushed garlic and cook for 1 minute.
Add tomatoes, drained capers, paprika, and season with course kosher salt and pepper.
Keep warm, serve over Veal Chops and Cauliflower Mash.
Tenderize veal chops with a meat mallet.
Preheat oven to 400° F.
In heavy skillet, heat 1 tbsp olive oil over medium heat.
Add Veal Chops and sear 3-4 minutes per side until veal chops have a good brown seal on both sides. Reserve oil and veal bits in skillet.
Transfer Veal Chops to baking sheet, place in oven to roast until chops reach desired doneness. Roast for about 10 minutes for medium-rare (135°F) or 20-25 minutes for medium-well (155°F).
To the reserved oil in skillet from Veal Chops, add wine, stirring constantly over medium heat, scraping up all the browned bits of veal from the bottom.
Add chicken stock, bring to boil, reduce heat and simmer for 10-15 minutes or until sauce thickens to your desired consistency.
Add 1/2 tbsp butter to sauce before serving over veal.
To prepare cauliflower mash:
Put 4 cloves garlic in salted water and bring to boil.
Add cauliflower florets, reduce heat to medium and cook until cauliflower and garlic are tender and soft, about 10 minutes.
Drain cauliflower, making sure to remove excess water.
Place cauliflower, garlic, butter, buttermilk, salt to food processor and process until smooth and creamy.
Season salt and pepper to taste. Garnish with chives, if desired.
Plate the Veal Chops over the Cauliflower Mash. Spoon sauce over Veal Chops. Top with tomato and peppers dish.