Ingredientes para Peach And Black Pepper Veal Chops
- Durkee Grill Creations Black Peppercorn Marinade Mix
- 1 cup peach nectar (for marinade)
- Loin Veal Chops
- Peach Jam
- 2 tablespoons bourbon (for glaze)
- Black Peppercorns
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Cómo preparar Peach And Black Pepper Veal Chops
- In a large ziploc bag, combine marinade ingredients: 1 cup peach nectar, 1/4 cup soy sauce, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add 4 veal chops (about 1 inch thick).
- Squeeze out excess air and seal the bag tightly.
- Massage the bag gently to ensure the chops are evenly coated with the marinade.
- Refrigerate for at least 3 hours, or up to 6 hours, to allow the veal chops to marinate fully.
- Prepare the grill for direct cooking over medium-high heat. Oil the grill grates to prevent sticking.
- While the grill preheats, prepare the glaze. In a small saucepan over medium heat, combine 1/2 cup peach jam, 2 tablespoons bourbon, 1/4 teaspoon freshly cracked black pepper.
- Bring the glaze to a gentle boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Remove the glaze from the heat and set aside.
- Remove the veal chops from the marinade and discard the marinade.
- Let the chops sit at room temperature for about 20 minutes to come to room temperature.
- Grill the chops for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C).
- During the last 2 minutes of grilling, brush the chops generously with the peach bourbon glaze. Turn once more and glaze for another minute.
- Remove the chops from the grill. Brush with a final layer of glaze.
- Let the chops rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
- Serve immediately and enjoy! (Indoor cooking instructions are similar, substituting broiling for grilling in steps 11-13, adjusting cook time as needed.)
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
44g
Carbs
12g
