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