Preheat the oven to 450°.
Remove grapes from stems. In a bowl, toss the grapes with the vinegar, 1 1/2 tablespoons of the butter and sugar; season with salt and pepper.
Turn the grapes onto a sheet pan and roast for about 10 minutes, stirring the grapes halfway through. The grapes should be hot and sizzling.
In an oven proof skillet, over medium high heat, melt the remaining 1 1/2 tablespoon of the butter.
Season the veal chops with salt and pepper. When the butter has melted, and bubbles have disappeared, add the veal chops and sear on each side until nice and browned. About 4 minutes per side.
Remove the grapes from the oven. Push the veal chops to one side of the pan and sprinkle the grapes around the chops.
Place the chops and the grapes in the oven and roast for about 7 minutes. Turn the chops and roast for another 7 minutes. This is just a cooking time estimate. Since chops will vary in thickness, check internal temperature and cook until it reaches 160 degrees.
Transfer the veal chops to a platter, scrape the grapes and juices on top and serve. Serves 4.