Autumn Turkey Chops Recipes

PAN SEARED TURKEY CHOPS

Steps:

• Pour all spices into a bowl and mix together.
• Preheat saute pan and coat with olive oil.
• Rinse turkey chops.
• Season with seasoning mixture.
• Place chops into hot pan with olive oil.
• Sear for 4 minutes on each side or until golden brown.
• Remove chops from pan. Lay on paper towel to soak up excess oil.

AUTUMN TURKEY CHOPS

Steps:

• Mix dry seasoning in a small bowl and blend well.
• Slice apples and arrange in a 9x13 casserole dish. I alternated the types in the pan and included a photo to illustrate. I used a Gala and Granny Smith apple, but I'm not sure how much the kind of apple matters.
• Lay chops on top of apples. Dust evenly w/ seasoning until all gone.
• Top w/ butter to taste and sprinkle Bragg's Liquid Amino Acids over the top.
• Cover with foil and bake at 350°F for 30-40 minutes.
• P.S. The leftover apples doubled as dessert for my kids!

GLAZED TURKEY CHOPS

Steps:

• For the chops, in deep glass dish large enough to hold all the chops, combine all ingredients but the chops and oil. Add 6 cups boiling water, mix well, and cool.
• Add chops to cooled brine, cover, and refrigerate for 48 hours.
• For the glaze, combine all ingredients but butter in saucepan, and bring to boil over medium-high heat. Cook until mixture reduces to almost a syrupy consistency, for 20 to 25 minutes. Set aside.
• Prepare grill, indoors or out. Remove chops from brine; dry with paper towels.
• Bring brine to boil in saucepan; set aside.
• Brush chops generously with oil. Sear on both sides on grill, and then cook away from hottest part of grill, turning to cook both sides. Brush chops often with brine to keep moist. Cook for 15 to 20 minutes, or until all the pink is gone.
• Just before the chops are cooked, warm the glaze slightly; whisk in the butter. Brush over the chops; serve with cranberry relish or compote.