Place the honey and balsamic in a small saucepan and reduce by half. Add the thyme leaves and butter and reserve.
To cook the peas, heat the oil in a saucepan or wok and add the garlic and onion and soften without browning.
Add all the other ingredients and bring to the boil and then simmer, uncovered until the liquid reduces and the peas are cooked-about ten minutes.
While the peas are cooking brush the veal with the olive oil and cook over medium high heat. When one side is nearly done, brush with plenty of the glaze and turn over.
Brush the other side well and turn again to cook for just a few seconds.