1

Heat large skillet over medium-high heat. Add grapes and toss until warmed, about 2 minutes. Add vinegars and sugar to grapes. Cook mixture until grape juices reduce slightly, stirring occasionally, about 10 minutes. Mix in walnuts and chopped parsley.

2

Bring chutney to boil over high heat; boil juices to thicken syrup, about 1 minute. Season chutney with salt and pepper; transfer to bowl.

3

Prepare barbeque to medium-high heat (or preheat broiler). Brush veal chops on both sides with olive oil and sprinkle with salt and pepper. Grill chops until cooked to desired doneness, about 4 minutes per side for medium-rare.

4

Transfer veal chops to platter; garnish with parsley and grapes. Serve with grape-walnut chutney.