Peach And Black Pepper Veal Chops

Total Time: 3 hrs 25 mins Preparation Time: 5 mins Cook Time: 3 hrs 20 mins

Ingredients

• Servings: 4
• 1 (1 1/8 ounce) packet durkee grill creations black peppercorn marinade mix (recommended)
• 1 (11 1/2 ounce) can peach nectar (recommended ( kerns)
• 4 (1/2 lb) loin veal chops, 1 inch thick
• 1/2 cup peach jam (recommended ( smucker's)
• 1/4 cup bourbon (recommended ( jim beam)
• 1 tablespoon cracked black peppercorns

Recipe

• 1 in a large ziploc 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.
• 2 set up grill for direct cooking over medium-high heat. oil the grill grate when ready to start cooking.
• 3 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.
• 4 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.
• 5 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.