I was at my local grocery store that happens to carry whole-and-natural foods, and found the most beautiful turkey chops (which actually taste just like pork chops if cooked correctly) so I bought them. When I got home, I saw I had leftovers that would make this meal something GRAND. Check this out: I had leftover roasted potatoes from dinner the night before, leftover unused red cabbage from salad that week , leftover onion and cilantro from a meal train meal, leftover chipotle in adobo sauce from fish tacos, and leftover cream sauce I made for the fish tacos as well. Woo! That's a-lotta-leftovers!! But it was such a beautiful meal no one ever would have known......except I'm sharing the secret with you!

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SEARED TURKEY CHOPS WITH ADOBO CREAM SAUCE

one package turkey chops

extra virgin olive oil (evoo)

sea salt

pepper

1/2 cup home-made cream sauce from fish tacos (or ranch dressing or sour cream with some seasoning)

2 chipotle in adobo peppers, chopped, with sauce

1 tbs butter

Sprinkle a pan (I use my cast-iron skillet, of course!) with enough evoo to cover the bottom and heat on medium heat for one minute. Meanwhile, sprinkle the chops with sea salt and pepper on both sides. Cook in pan for five minutes on both sides. Remove from heat and let rest for a few minutes

While chops are resting, in the same pan the chops were cooked in and on medium heat, add chopped adobo peppers and adobo sauce and cook about two minutes. Add cream sauce and cook another two minutes until creamy and cooked through. Add butter to smooth. Turn off heat and let butter melt. POUR OVER CHOPS AND BE PREPARED FOR HEAVEN IN YER MOUTH!!

NOTES: For less heat, use one pepper or just the sauce. I just cannot STAND leftovers and couldn't let those two peppers go to waste! It was perfect heat for us, but could be too much for others. If so, add a little cream or more cream sauce. Serve on top of the leftover roasted potatoes to make it magical.

MEXICAN CABBAGE

extra virgin olive oil (evoo)

red cabbage, sliced chunky

leftover onion, chopped (about one onion)

leftover cilantro, chopped (about 1/2 cup)

sea salt

pepper

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

In a heavy pan, sprinkle enough evoo to cover the bottom of the pan and heat on medium heat for one minute Add remaining ingredients and cook for about five-to-ten minutes, or to desired consistency.

NOTES: Serve alongside chipotle chops and leftover roasted potatoes for an amazing experience. TRUST ME.

Left Chop

Sheila Garcia