Rub veal chops with olive oil and pinch of salt on each side.
Heat a frying pan on the grill over medium heat, sautéing garlic and shallots in the butter until translucent.
Add white wine. Bring mixture to a boil and stir occasionally until the wine has almost evaporated.
Place veal and lemons (cut side down) on the grill directly over high heat. Grill lemons about 5 minutes.
Grill veal chops until they reach the internal temp of 140° F, about 5 minutes per side.
Add olive oil and flour to wine reduction mixture—whisking together to make a golden brown paste.
Whisk chicken broth into the roux, and then squeeze the charred lemons into the pan.
Whisk the mixture over medium heat, adding capers with brine. Add salt and pepper to taste.
Serve mixture over grilled veal chops and top with chopped parsley.