Heat oil in saucepan. Add the first 4 ingredients. Cook until soft. Add the cider and reduce to 1/4 cup. Add honey and stock. Let it simmer until reduced to 1/2 and puree, then pass through a fine chinoise and season with salt and pepper. Set aside.
Season the veal chops with salt and pepper. Brush them with olive oil and grill on medium heat until medium rare. When almost done, brush them with the red chile glaze.