Scanning the web for dinner inspiration, which is something I do often, I recently came across a pork dish that I immediately thought to repurpose using a lawful meat option. As Bible believers, my family strictly adheres to the guidelines of the scriptures, which explicitly forbids the consumption of swine (Leviticus 11:7-8). I initially thought to try with chicken, which would be delicious by the way, but opted instead to go with turkey chops. Turkey chops are an under-used meat option, and offer a departure from the typical go-to’s we see most often. With a few tweaks and additions, I came up with a recipe my family loves!
6 – 8 turkey chops, cleaned and patted dry
1.5 cup of flour, for dredge
2 teaspoon salt, for dredge
2 tablespoon ground ginger, for dredge
2 teaspoon black pepper, for dredge
1 tablespoon + 1 teaspoon ground nutmeg, for dredge
1.5 teaspoons ground thyme, for dredge
1.5 teaspoon ground sage, for dredge
1 tablespoon smoked paprika, for dredge
2 tablespoons baking powder (you can use cornstarch as well)
Salt, pepper, and garlic powder to gently season turkey chops directly
2 eggs, for egg wash
Decent splash of milk, for egg wash
- Add flour, baking powder, and all spices indicated above to be used for the dredge in a Ziplock bag and mix well. Set aside.
- Make egg wash using the eggs and milk. Set aside.
- Directly season turkey chops with salt, pepper, and garlic powder on both sides.
- Once all chops are seasoned, dredge completely with flour mixture. Next, submerge the chops into the eggwash, and make sure to let the excess drip off. Dunk the chops back into the dredge mixture, and set on a piece of parchment to set before being fried. Complete this step for all the chops so they are ready to go.
- Heat about a half inch of avocado oil in a skillet over medium heat. Once the oil is hot, add two or three chops at a time, depending on how large your skillet is. You don’t want your chops crowded. Meat fries best when each piece has room and the temperature of the skillet can be maintained. Overcrowding brings the temperature down, which is no good for frying.
- Fry each side 4-5 minutes to get a golden brown color.
- Remove chops once done, and be sure to drain on a wire rack at least a few minutes. Pour prepared sauce (ingredients and recipe below) over top and enjoy!
Honey Garlic Sauce Ingredients
2 tablespoons avocado oil
4 cloves of garlic, minced well
1 cup of honey
1/4 cup soy sauce
1/4 teaspoon crushed red pepper (optional – add more if you like heat)
- In a medium sauce pan add the oil and minced garlic. Saute over medium heat to soften the garlic, but don’t let it brown.
- Add crushed red pepper if adding, and allow to sauté for about 30 seconds to bring out the flavor.
- Add honey and soy sauce and stir to combine. Simmer for at least 5 minutes and be sure to watch the mixture while it simmers to prevent it from boiling over. Remove from the heat and let cool for a few minutes.
- Spoon the sauce over the chops, and store any remaining in the fridge for leftovers. Discard sauce after 1 week.
If you prefer a