<<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>> Cheese Grits <<< o >>> Cooking and Baking Substitutions <<< o >>> Whoopie Pies By The Piping Gourmets <<< o >>>

KosherEye Featured Cookbooks

Bookmark and Share
Pan Seared Turkey Chop with Coconut-White Wine Pan Sauce, Mango Chutney and Sage-Sweet Potato Mash PDF Print E-mail

Created for by Chef Shaya Klechevsky


8 turkey chops   3/4 - 1 inch thick 
8 ounces coconut milk
1/2 cup dry white wine such as Sauvignon Blanc or dry Riesling
1/4 cup Canola or Vegetable Oil
1/2 cup fresh pineapple, cut into ¼-inch dice
Salt and Black Pepper

Sage-Sweet Potato Mash

Mango Chutney


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
Recipes: Poultry, Turkey, Chops, Meat, Kosher

blog comments powered by Disqus

Featured Cookbook


We have searched the world of cookbooks and selected some of the most exciting, enticing, fun, entertaining and informative to share in our popular feature Featured Cookbook.

Some of these cookbooks have recipes with non-kosher ingredients. No worries! KosherEye and our team of cookbook authors, chefs and foodies will help you convert these ingredients to kosher substitutes. In fact we are providing an initial, basic list of kosher substitutions for you.

Attention Cookbook Writers and Media: If you would like KosherEye to consider your cookbook for feature, send a note to

round-facebook round-twitter pinterest round-rss
We welcome relevant Google Ads but can't take responsibility for their kashrut or content.