Cook Turkey Chops
Turkey chops are a cut across the grain of the breast of the turkey and usually weigh between 4 and 8 oz. They have low fat content, are skinless and are bone-in. Turkey chops are most commonly marinated, but they can be sautéed as well. This recipe makes four to six turkey chops, which will serve two to three people. Add this to my Recipe Box.
Instructions
1. Chop one large onion into small pieces. Pour 2 tbsp. olive oil into a large skillet and heat on medium-low. Add the chopped onion and sauté until thoroughly cooked and tender.
2. Mix in two cloves of crushed garlic. Cook well, but do not brown the garlic. Remove all ingredients from the skillet and set aside.
3. Add one turkey chop to the now empty skillet and brown on each side. Remove and set aside the browned chop. Brown both sides of the next chop and continue until four to six turkey chops are finished.
4. Add and brown ½ cup of sliced mushrooms. When everything has been cooked and browned, add all ingredients back to the pan. Fill the pan about halfway with dry sherry. When it begins to boil, add more sherry until the turkey chops are fully submerged.
5. Add 1 tbsp. dried tarragon to the pan once the sherry has evaporated. Decrease the temperature to low and allow the turkey chops to simmer for at least 15 minutes. The chops can be simmered longer to tenderize, if desired.
6. Place a turkey chop and a moderate portion of mushrooms and onions on each plate and serve immediately. Garnish with sprigs of fresh tarragon, if desired.
Tags: Cook Turkey, Cook Turkey Chops, four turkey, four turkey chops, turkey chop, turkey chops, Turkey Chops