For the marinade, combine Garlic (4 clove), Lemon (1), Fresh Rosemary (1 1/2 tablespoon), Tarragon (1 tablespoon), Fresh Thyme Leaves (2 tablespoon), Fresh Mint Leaves (1 tablespoon), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a bowl and toss together with your fingers.
Place Veal Chops (2 pound) on a baking pan. Drizzle half the Olive Oil (1 tablespoon) over them. Sprinkle chops with half the herb mixture. Press herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat.
Cover with cellophane and refrigerate for 6 hours or overnight.
For the vinaigrette, in a medium bowl, combine Sherry Vinegar (1 tablespoon), Olive Oil (3 tablespoon), Honey (2 teaspoon), Shallot (1), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Whisk to combine.
Add both Red Grape Tomatoes (1 cup) and Yellow Grape Tomatoes (1 cup). Toss to coat. Cover and refrigerate for at least 1 hour and up to 4.
Before serving, stir in some Italian Flat-Leaf Parsley (2 tablespoon) and Tarragon (1 tablespoon).
To grill the chops, half an hour before cooking, remove the veal chops from the refrigerator and let them come to room temperature. Fill a smoker box with 2 cups of wood chips, placing chips directly on gas burner on one side of the grill.
Preheat grill to high heat, about 450 degrees (230 degrees C). When chips begin to smoke, add the veal chops to the opposite side of the grill from the wood chips, but over direct heat. Grill 5-6 minutes per side for medium doneness, turning halfway.
Transfer chops to a platter and let rest for 5 minutes. To serve, spoon tomato vinaigrette onto each plate and top with a veal chop. Enjoy!