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    You are in: Home / Recipes / Peach and Black Pepper Veal Chops Recipe
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    Peach and Black Pepper Veal Chops

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    5 mins

    3 hrs 20 mins

    Sue Lau's Note:

    Recipe courtesy Sandra Lee

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    Ingredients:

    Servings:

    Units: US | Metric

    For Veal Chops

    • 31.75 g packet Durkee Grill Creations black peppercorn marinade mix (recommended)
    • 326.01 g can peach nectar (recommended ( Kerns)
    • 4 (907.18 g) loin veal chops, 1 inch thick

    For Glaze

    • 118.29 ml peach jam (recommended ( Smucker's)
    • 59.14 ml Bourbon (recommended ( Jim Beam)
    • 14.79 ml cracked black peppercorns

    Directions:

    1. 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. 2
      Set up grill for direct cooking over medium-high heat. Oil the grill grate when ready to start cooking.
    3. 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. 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. 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.

    Ratings & Reviews:

    • on October 20, 2008

      55

      Didn't at first think I'd manage to assemble all the ingredients for this recipe, but when I finally did, it went together in no time! I used the broiler for these EXTREMELY TASTY CHOPS! Two of the chops, reheated for another meal, were just as good! What a great keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peach and Black Pepper Veal Chops

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 566.2
     
    Calories from Fat 187
    33%
    Total Fat 20.7 g
    31%
    Saturated Fat 8.8 g
    44%
    Cholesterol 179.3 mg
    59%
    Sodium 211.5 mg
    8%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 19.4 g
    77%
    Protein 43.2 g
    86%

    The following items or measurements are not included:

    Durkee Grill Creations black peppercorn marinade mix

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