Preheat the oven to 400 degrees F. In a saute pan, over medium heat, add 1 teaspoon of olive oil. When the oil is hot, add the pancetta. Render until crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Saute for 2 minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool slightly. In a mixing bowl, stir the pancetta mixture and cheese together. Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket with Essence. Stuff each chop with 1/4 cup of the cheese mixture. Press the filling firmly into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on the first side, being careful not to char them. The color should be a little darker than golden. Turn them over and set the other side for 3 minutes. Line a baking sheet with parchment paper, reserving the pan and set the chops on the paper. Roast the chops for 10 minutes for medium rare. Remove from the oven and let stand 5 minutes before serving with the sauce. In a small saute pan, heat the remaining olive oil. Add the remaining onions and cook, stirring, for 1 minutes. Season with salt and pepper. Add the shallots, remaining garlic, and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.