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1
In a large ziploc bag, combine marinade mix, peach nectar, and veal chops.
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2
Squeeze out air and seal bag.
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3
Massage bag to ensure chops are coated.
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4
Refrigerate 3 to 6 hours to marinate.
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5
Set up grill for direct cooking over medium-high heat.
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6
Oil the grill grate when ready to start cooking.
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7
Prepare glaze in a small saucepan over medium heat.
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8
Combine jam, bourbon, and cracked peppercorns.
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9
Bring to boil, reduce heat to simmer for 10 minutes.
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10
Remove from heat; set aside.
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11
Remove chops from marinade and let come to room temperature, about 20 minutes.
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12
Discard marinade.
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13
Grill chops on hot, oiled grill for 4 to 5 minutes.
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14
Turn and brush with glaze.
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15
Cook an additional 4 to 5 minutes.
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16
Turn and glaze for 1 minute.
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17
Remove from heat and brush once more with glaze.
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18
Serve hot.
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19
INDOOR: Prepare and marinate chops as directed.
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20
Remove chops from marinade and discard marinade.
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21
Pat chops dry with paper towel.
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22
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.
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23
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.
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24
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.
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25
Allow the chops to rest for 5 to 10 minutes (internal temperature will continue to rise).
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26
Brush with more glaze and serve.
