Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.
Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes.
Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
Pour off all but 2 tablespoons fat in skillet
Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits
Stir in cream and capers
Simmer until thickened to sauce like consistency. Adjust seasoning
Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.