Peach And Black Pepper Veal Chops Recipe

Name: Peach And Black Pepper Veal Chops
Prep time: 25 min
Cook time: 205 min
Total time: 230 min
Yield: Serves 1 or more
Ingredients: 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

Savor the sweet and spicy symphony of these Peach & Black Pepper Veal Chops! Juicy veal chops are marinated in a vibrant peach nectar blend, then grilled to perfection and glazed with a luscious peach bourbon sauce. This recipe, inspired by Sandra Lee, elevates a simple weeknight meal into a gourmet experience. Prepare to impress!

Prep Time 25 mins

Cook Time 205 mins

Calories 566.2 kcal

Protein 86g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.)