Minced fresh tarragon leaves or parsley, for garnish
Preheat oven to 400° F.
Combine jam, mustard and tarragon in a small bowl.
Heat a large skillet over high heat. Lightly brush chops with olive oil and cook for 2 minutes. Season with salt and pepper, turn and season second side. Carefully brush jam mixture over chops.
Transfer pan to oven and bake for 15 minutes. After 8 minutes, pour in wine and continue baking. Remove chops to a heated platter while finishing sauce. On top of the stove, reduce pan juices by half. Pour over veal chops and add tarragon or parsley.