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Easy Kosher Turkey Chops With Herbs And Garlic

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Turkey chops are thick, meaty cuts that cook as quickly as chicken breasts but have a heartier texture. A rub of garlic, fresh rosemary, thyme and paprika and a good sear in a hot pan make them an easy weeknight dinner.

Sear, Then Finish Gently

Turkey is lean, so it dries out quickly when overcooked. Get a deep golden sear on the first side over medium-high heat, flip, then lower the heat and let the chops finish cooking through, checking for 165°F in the center. Thickness varies a lot; thin chops may need only 3 to 4 minutes per side. Marinating the seasoned chops for 30 minutes adds extra flavor.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Turkey chops are often available at kosher butchers; if you can’t find them, thick turkey cutlets or boneless thighs work with the same seasoning.

Serving

Serve with roasted vegetables, rice or a salad. Leftovers keep for 3 days and can be sliced for sandwiches.

Easy Kosher Turkey Chops With Herbs And Garlic
Juicy turkey chops get a flavor boost from fresh herbs and garlic in this simple weeknight dinner that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 turkey chops about 6 oz each, 3/4 inch thick
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika

What I use for this recipe

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Method
 

  1. Remove turkey chops from refrigerator 20 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
  2. In a small bowl, mix together minced garlic, chopped rosemary, thyme, salt, pepper, and paprika.
  3. Rub turkey chops all over with 2 tablespoons olive oil, then coat evenly with the herb mixture, pressing gently to help it adhere.
  4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  5. Add turkey chops and sear for 4-5 minutes without moving them, until golden brown and herbs are fragrant.
  6. Flip chops and continue cooking 4-5 minutes more, until internal temperature reaches 165°F on an instant-read thermometer.
  7. Remove from heat and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Turkey chops can vary in thickness, so adjust cooking time accordingly. Thinner chops may need only 3-4 minutes per side. For extra flavor, marinate the seasoned chops for 30 minutes before cooking. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 0g
Protein 45g 90%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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