Trim excess fat from veal chops.
Coat a large skillet with cooking spray, place over medium-high heat until hot.
Add veal chops, and cook 4 minutes on each side or until lightly browned.
Remove chops from skillet; drain on paper towels.
Place chops in an 8-inch square baking dish lightly coated with cooking spray, set aside.
Wipe skillet dry with a paper rowel.
Coat skillet with cooking spray; place over medium heat until hot.
Add garlic, onions, and chiles, saute until render.
Stir in orange juice, oregano, bay leaf, red pepper flakes, and salt.
Bring to a boil; reduce heat, and simmer 3 minutes.
Combine cornstarch and water; add to skillet.
Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Boil 1 minute, stirring constantly.
Remove from heat; spoon over chops.
Cover, bake for 45 minutes until veal is tender.
Discard bay leaf.