For the marinate, pound garlic, oregano, lemon zest and 1/2 tsp salt to form a thick paste. Rub paste on the chops and marinate at room temperature for an hour.
For the pesto, pound the garlic, peppercorns and salt into a paste using a mortar and pestle. Add herbs and continue to pound until they break down and a thick paste is formed. Add half the pistachios and work them in until the paste has a creamy texture. Roughly chop the remaining pistachios and the green olives and add to the paste with the parmesan, lemon zest and oil, stirring to combine. Season with more salt if required and add a grind of black pepper.
Preheat the oven to 200°C.
Combine breadcrumbs, pecorino, sesame seeds, remaining salt and some pepper. Press this mixture thickly onto the sides of the chops.
Heat oil in a frying fan over a medium heat. Add the chops and cook for 2-3 minutes without moving them to create a nice brown crust. Repeat on other side. Carefully transfer onto a baking tray and place in oven to roast for 5-6 minutes. Remove and rest somewhere warm for 5-10 minutes.
Return the frying pan to a low heat, add the wine and scrape off the browned bits. Allow to reduce for a few minutes.
Plate the veal and spoon the sauce over the chops, then serve immediately with the pesto on the side.