|Pan Seared Turkey Chop with Coconut-White Wine Pan Sauce, Mango Chutney and Sage-Sweet Potato Mash|
Created for KosherEye.com by Chef Shaya Klechevsky
8 turkey chops 3/4 - 1 inch thick
Preheat oven to 400 degrees.
Prepare Sage-Sweet Potato Mash
Prepare Mango Chutney
In a wide and shallow skillet, heat some canola or vegetable oil until it begins to shimmer. If it starts to smoke, the oil is too hot.
Lightly season the turkey chops with salt and pepper on both sides. When pan is hot, place the turkey chops in the skillet in one layer, and sear until brown. The skillet may not be large enough for all 8 chops, so work in batches. Sear turkey chops about 2-3 minutes per side, or until browned on both sides. Remove from skillet and set into a baking dish.
Once all chops have been seared and placed in a baking dish, place in the oven and cook for an additional 5-10 minutes, or until the desired doneness has been reached. This will depend on the thickness of the chops. Remove from the oven and set aside. Allow the chops to rest.
While chops are roasting in the oven, deglaze the pan by adding the white wine to the hot pan, and with a wooden spoon scrape the bottom of the pan to dislodge any of the caramelized proteins from the turkey chops (these are called sucs). Allow wine to reduce, about 3-5 minutes, over a medium-low heat.
At this stage, add the pineapple chunks to the pan with the wine reduction and season with a pinch or two of salt, and allow to cook and combine with the flavors in the pan.
To finish, add the coconut milk to the pan, and cook for an additional 5-8 minutes or until the sauce has thickened a little.
To serve, place a mound of the sage-sweet potato mash in the center of the plate. Top with 2 turkey chops and spoon the pineapple-coconut pan sauce around and over the chops. Top with a spoonful of the mango chutney. Garnish with a whole sage leaf.
Yield: 4 Servings