At times I get tired of the standard proteins we have on rotation. Chicken thighs and pork tenderloin are nice, tilapia is tasty and chickpeas are filling. Sometimes though it is nice to have something a little different and, honestly, turkey is only a little different. 🙂
Pan-fried turkey “chops” takes about 10 minutes total from pulling the chops from the fridge to ready-to-eat. It took longer to prep and cook the beets greens you see in the picture below. Give this a try sometime, it beats boneless skinless chicken breast.
Pan-fried Turkey Chops
Prep time: 5 minutes
Total time: 15 minutes
- 4 Turkey Breast Chops (see note)
- kosher salt and cracked black pepper
- 1/2 cup all-purpose flour
- 1 tsp. ground cinnamon
- 2 Tbsp. peanut oil (or 1 Tbsp. bacon fat and 1 Tbsp. peanut oil)
- Pat dry the turkey chops and sprinkle both sides with kosher salt and cracked black pepper.
- Mix the flour and cinnamon in a bowl well mixed.
- Heat a non-stick skillet over medium high heat. Add the oil (or bacon fat & oil) and heat until it begins to smoke.
- Dredge each chop in flour, shaking to remove the excess flour. Place the coated chops in the skillet. Cook for 3-4 minutes, until nicely browned.
- Flip the chops and cook and additional 2-3 minutes. Check the temp of the chop with an instant-read thermometer; you want it to hit 160°F.
- Transfer chops to a plate and loosely cover with foil. Let rest for 5 minutes before consuming.
A turkey “chop” is a slice of turkey breast about 1/2″ thick. My grocery-mega-mart carries these however you could fabricate your own easily with a thawed turkey breast.
I went with cinnamon in this recipe because I thought it would complement what I was going to serve with it. You can replace the cinnamon with another ground spice (cumin, coriander, five-spice powder, etc) or leave the ground spice out completely.