Coat veal chops lightly with flour that has been seasoned with salt and pepper. Heat the oil in a skillet over medium high heat and add the chops. Brown lightly on both sides.
Add the vinegar and the stock. It should cover about half way up the chops. Add the garlic and put the bay leaves on top of the chops. Cover and lower to a simmer. Simmer for about 30 to 35 minutes. Turning once half way though.