| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 5 min |
| Inactive: | 3 hr 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
- 1/2 cup peach jam (recommended: Smucker’s)
- 1/4 cup bourbon (recommended: Jim Beam)
- 1 tablespoon cracked black peppercorns
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 47 g |
| Cholesterol | 134 mg |
| Sodium | 243 mg |
Reviews
I didn’t have the ingredients listed. So instead I used Raspberry Chipotle marinade with peppercorns for the marinade. And then used Raspberry Pomegranate Jam for the glaze with bourbon and peppercorns. OMG, it was so awesome. I think any equivalent ingredients can be used, but following the instructions is critical for cooking the chops. This recipe is awesome and will be my go to veal chop recipe going forward.
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
i will make it again and again
thank you Sandra
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!
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.
I just tried the Peach and Black Pepper Veal Chops and they were awesome. The compliment that made my night was from a friend who is in the resturant business . He said the chops were one of the best he had tasted in a long time. The prep time was easy, especially when you want to be with your company and not in the kitchen. We grilled them outside, tender and full of flavor. Put this one in my recipe book for sure.
I also tried Pork with the sauce. I love the peach flavor!
Much too sweet. Sickened us.
Easy, wonderful and full of flavor
This was great! I used pork chops instead of veal and grilled them outside. It was so easy and my entire family loved them. We are having them for Easter lunch.
not a good veal dinner IMO