Doing veal chops tonight and am pondering the same issue!
Leaning toward two of these three choices:Green Bean Salad with Radishes and Prosciutto
Grilled Portobello Mushrooms (basil and balsamic, a little bit of garlic)
Roasted new potatoes, seasoned with fresh rosemary
Probably will go with the first two, as I'll start with a pasta dish and that's enough starch for the night.
We're going to pair everything with some barolos or barbarescos. If I was pairing with Central Coast pinots, I might consider flavoring my side with a dash of cinnamon or clove, because I sometimes get those kind of secondary notes in pinots from that region. Might work in some pureed white beans. Just a touch, though. Don't want to overpower the wines.