Grilled Turkey Chops with Cranberry Spaetzle & Pecan Pear Chutney

1. Heat a large saute pan on medium heat. Add 2 tablespoons butter and red onion.  Sweat the onions until they become translucent.

2. Add the diced pears and garlic. Continue to cook the pears until they are brown, stirring as necessary.

3. Add 2 cups brown sugar, vinegar, salt and pecans. Cook on medium heat for 40 minutes or until the chutney thickens. Cover, refrigerate and hold for service.

1. Place the cranberries, wine or water and sugar in a sauce pan. Cook and stir for 5 minutes over high heat. Remove from heat and cool. Puree the mixture in a blender and strain into a bowl.

2. Add the beaten eggs and salt. With a whisk, stir in the flour. The batter should resemble thick pancake batter.

3. Place a pasta strainer over a pot of boiling water. Pour the batter into the strainer and work the batter through the strainer and into the boiling water.

4. Cook spaetzle for about 4 minutes or until the noodles float to the surface. Transfer them to a bowl of cold water with a slotted spoon. Drain on paper towels.

GRILLED TURKEY CHOPS

1. Purchase precut turkey chops from a distributor or cut chops from a turkey breast as detailed in step 2.

2. Separate the breasts by cutting through the center of the ribcage. Place half-breast on cutting surface and cut (about) 2-inch chops across the grain.

3. Brush the chops with oil. Sprinkle both sides with salt and pepper. Place the chops on a preheated grill and grill over medium heat until the internal temperature reaches 165 degrees F - about 4 to 5 minutes per side.

SERVICE

1. Heat 1 tablespoon of unsalted butter in a sauté pan over medium heat. Add spaetzle and heat until hot throughout.

2. Mound the hot spaetzle into the center of a warmed dinner plate.

3. Angle the grilled turkey chop to one side of the spaetzle. Drape the chutney over the chop.

4. Garnish with minced green onions.