Description
A quick and easy high-protein meal featuring boneless turkey chops covered in a smoky-sweet pomegranate and roasted red pepper glaze.
Ingredients
- 700 g (1.5 lb) boneless, skinless turkey chops
- 1 tbsp (15 mL) olive oil, plus more for roasting pepper
- 1 tsp (5 mL) smoked paprika
- 0.5 tsp (2.5 mL) garlic powder
- 0.25 tsp (1.25 mL) black pepper
- 0.5 tsp (2.5 mL) fine sea salt
- 1 large red bell pepper (approx. 200 g)
- 4 tbsp (60 mL) pomegranate molasses
- 3 tbsp (45 mL) vegetable broth
- 1 tbsp (15 mL) apple cider vinegar
- 1 tbsp (15 mL) honey or maple syrup
- 2 minced garlic cloves (approx. 10 g)
- 1 tbsp (15 mL) chopped fresh parsley, for garnish
Instructions
- Prepare Roasted Red Pepper: Preheat the oven to 400°F (200°C). Halve the red bell pepper, remove the seeds, brush lightly with olive oil, and place cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is charred and the flesh is very tender. Transfer the hot pepper to a bowl, cover tightly to steam for 10 minutes, then carefully peel off and discard the skin.
- Season Turkey Chops: Pat the turkey chops thoroughly dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, black pepper, and fine sea salt. Season both sides of the turkey chops generously with this spice mixture.
- Blend Pomegranate Glaze: In a blender or food processor, combine the peeled roasted red bell pepper flesh, pomegranate molasses, vegetable broth, apple cider vinegar, honey or maple syrup, and minced garlic. Blend on high speed until completely smooth, ensuring no small pieces remain.
- Sear Turkey Chops: Heat 1 tbsp (15 mL) olive oil in a large oven-safe skillet over medium-high heat. Place the seasoned turkey chops into the hot skillet. Sear for 3-4 minutes per side until each chop develops a deep golden-brown crust.
- Glaze and Bake: Reduce the heat to medium. Pour approximately half of the prepared glaze evenly over the seared turkey chops in the skillet. Transfer the skillet directly to the preheated oven. Bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chops once halfway through baking with the pan juices and remaining glaze.
- Rest and Serve: Remove the skillet from the oven and transfer the turkey chops to a cutting board. Tent loosely with foil and let them rest for 5 minutes. To serve, drizzle generously with any remaining glaze from the skillet and finish with fresh parsley.
Notes
To ensure tender and juicy results, allow the turkey chops to rest for 5 minutes after baking before serving. If the glaze thickens too much or starts to burn during baking, add a splash more broth or water before basting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chop (approx. 170 g)
- Calories: 240 calories
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 70 mg