Pansearedturkeychops Recipes

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PAN SEARED TURKEY CHOPS



Pan Seared Turkey Chops image

Make and share this Pan Seared Turkey Chops recipe from Food.com.

Provided by Renanda

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 turkey chops
2 tablespoons olive oil
2 tablespoons ground pepper
2 tablespoons onion powder
2 tablespoons garlic salt
2 tablespoons chili powder
1 teaspoon parsley, seasoning
1 tablespoon paprika
1 tablespoon salt
1 pinch cayenne pepper
1 teaspoon celery salt

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.

Nutrition Facts : Calories 201.2, Fat 6.9, SaturatedFat 1.5, Sodium 1220.5, Carbohydrate 40.1, Fiber 16.1, Sugar 0.8, Protein 6.7

PAN SEARED TURKEY CHOPS RECIPE - (3.5/5)



Pan Seared Turkey Chops Recipe - (3.5/5) image

Provided by á-170521

Number Of Ingredients 11

4 turkey chops (6 to 8 ounces each)
2 tablespoons olive oil
1 cup white wine (or more olive oil)
1/2 tablespoon ground pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dark chili powder
1/4 teaspoon parsley seasoning
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon celery powder

Steps:

  • Pre-heat a large sauté pan with olive oil. Rinse turkey chops and season with pepper, garlic powder, onion powder, chili powder, parsley, paprika, salt and celery powder (soul food seasoning mixture). Pat the seasoning into the meat to seal in flavor. Place turkey chops into hot pan with olive oil. Sear for 4 minutes on each side or until golden brown. Remove from pan and lay on paper towel to soak up excess oil. Add white wine to remaining juices in pan and bring to a slight simmer. Return chops to pan and simmer until chops cook through. To serve, place chops on plate and drizzle with sauce.

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