Turkey is a lighter alternative to lamb, and in this delicious recipe you won't miss a thing. Serves 4.
8 turkey chops
olive oil
3 shallots, sliced
2 cloves garlic, chopped
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken or turkey stock
kosher salt
black pepper
sprig of fresh thyme or rosemary (optional)
Coat the bottom of a large saute pan with olive oil and heat over medium flame. Add shallots and saute till translucent. Add chopped garlic and cook 30 seconds more till fragrant. Remove 1 Tbsp of the shallot-garlic mixture and place in small pot. Add balsamic vinegar, honey, stock and thyme or rosemary. Bring to a boil, then reduce to a simmer for about 12 minutes, till reduced by half. Set aside. Sprinkle chops with salt and pepper. Bring saute pan to medium high heat and sear the chops till nicely caramelized, about 5 minutes on each side. Remove from pan to a place. Add balsamic honey sauce to pan and scrape bits off the bottom of pan. Bring to a simmer, then add chops back to pan to coat with sauce. Serve 2 turkey chops over white or brown rice and drizzle plate with remaining sauce.
