Ingredients
For Veal Chops:
- 1 packet (1.12 ounces) black peppercorn marinade mix (recommended: Durkee Grill Creations)
- 1 can (11 1/2 ounces) peach nectar (recommended: Kerns)
- 4 (1/2-pound) veal loin chops, 1 inch thick
For Glaze:
- 1/2 cup peach jam (recommended: Smucker's)
- 1/4 cup bourbon (recommended: Jim Beam)
- 1 tablespoon cracked black peppercorns
Directions
In a large resealable plastic bag, combine marinade mix, peach nectar, and veal chops. Squeeze out air and seal bag. Massage bag to ensure chops are coated. Refrigerate 3 to 6 hours to marinate.
Set up grill for direct cooking over medium-high heat. Oil the grill grate when ready to start cooking.
Prepare glaze in a small saucepan over medium heat. Combine jam, bourbon, and cracked peppercorns. Bring to boil, reduce heat to simmer for 10 minutes. Remove from heat; set aside.
Remove chops from marinade and let come to room temperature, about 20 minutes. Discard marinade. Grill chops on hot, oiled grill for 4 to 5 minutes. Turn and brush with glaze. Cook an additional 4 to 5 minutes. Turn and glaze for 1 minute. Remove from heat and brush once more with glaze. Serve hot.
INDOOR: Prepare and marinate chops as directed. Remove chops from marinade and discard marinade. Pat chops dry with paper towel. Place on foil line baking sheet or broiling pan and broil 4 to 6 inches from the heat source until well seared on 1 side, 5 to 6 minutes per side. Turn and brush with glaze and return to broiler and cook for 1 minute; turn and glaze and cook for 1 minute more for medium. To check for doneness, make a small cut in the thickest part of the meat; it should be slightly less done than you like it. Allow the chops to rest for 5 to 10 minutes (internal temperature will continue to rise). Brush with more glaze and serve.
Photo: Peach and Black Pepper Veal Chops Recipe
















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By mafafe
on August 30, 2011
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very tasty!! i used fresh peach and it was one of the best veal chops
i will make it again and again
thank you Sandra
By kralc_lyrrad
Springfield, MO
on May 19, 2011
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i couldn't make this recipe with veal. but i made it with pork tenderloin and enjoyed it very much. i wish i would have had company to share ti though. because i made two pounds of loin; i will be eating this for a while! tomorrow i will have sweet potato fries and spinach salad on the side with it. sometime next week, it may be shredded in to tacos with mango salsa. a plan? i think so--it's one sandra lee would be very proud of!
By kimmer100
Milton, WI
on September 09, 2010
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I used with Pork Chops instead of the veal. Excellent dish. Very moiste and flavorful. the Glaze I prepared as written. Excellent. the marinate-i omitted the peach nectur based on previous comments and chopped a fresh peach for the marinate. Just right. not too peachy and it will become a familly favorite. Keep them coming Sandra.
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