Grilled Turkey Chops

For chutney: Heat a large sauté pan over med. heat. Add butter and onions; cook until translucent.

Add pears and garlic. Cook until pears brown.

Add sugar, vinegar, salt, and pecans. Cook on med. heat for 40 min. or until thickened. Cover; refrigerate.

For spaetzle: Combine cranberries, wine, and sugar in saucepan. Cook and stir over high heat for 5 min. Remove and cool. Puree mixture in blender; strain into bowl.

Add eggs and salt; whisk in flour.

Put pasta strainer over a pot of boiling water. Work batter through strainer into the water.

Cook about 4 min., or until noodles float. Transfer to a bowl of cold water. Remove and drain on paper towels.

For turkey chops: Separate breasts by cutting through center of rib cage. Slice 2-in. chops against the grain from half-breast.

Brush chops with oil. Sprinkle both sides with salt and pepper. Place chops on a preheated grill and cook over med. direct heat until internal temp reaches 165°F, 4-5 min. per side.

For service: Heat 1 tbsp. unsalted butter in sauté pan. Add spaetzle and heat through. Plate spaetzle and chop. Spoon on chutney.