Juicy Herb Turkey Chops (Print Version)
Golden seared turkey chops in a lemon-mustard pan sauce with aromatic herbs. A quick, protein-rich main dish.
# What You'll Need:
→ Meats
01 - 4 turkey chops, about 5 oz each
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp dried thyme
05 - 1 tsp dried rosemary
06 - ½ tsp smoked paprika
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Sauce
09 - ⅔ cup low-sodium chicken broth
10 - 2 tbsp lemon juice
11 - 1 tbsp Dijon mustard
12 - 1 tbsp fresh parsley, chopped, for garnish
# How to Make It:
01 - Pat turkey chops thoroughly dry with paper towels to ensure proper searing.
02 - In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Rub the seasoning blend evenly over both sides of each turkey chop.
03 - Heat a large skillet over medium-high heat with a splash of olive oil. Sear the turkey chops for 3 to 4 minutes per side until a golden-brown crust forms. Remove from the skillet and set aside.
04 - Reduce heat to medium. Pour the chicken broth, lemon juice, and Dijon mustard into the skillet, scraping up the browned bits from the bottom to deglaze the pan.
05 - Bring the sauce to a gentle simmer, then return the seared turkey chops to the skillet. Cover and cook for 5 to 7 minutes until the internal temperature reaches 165°F (74°C).
06 - Transfer the turkey chops to serving plates and spoon the pan sauce generously over the top. Garnish with freshly chopped parsley.
# Expert Advice:
01 -
- The pan sauce practically builds itself from whatever sticks to the bottom of the skillet, and it tastes like you spent an hour on it.
- Turkey chops cook fast and stay incredibly juicy when you follow the two step method of searing then simmering.
02 -
- Skipping the drying step will leave you with pale, steamed chops instead of the gorgeous sear that makes this dish special.
- The sauce needs those browned bits from the bottom of the pan, so never wash the skillet between searing and saucing.
03 -
- Press down gently on each chop with your spatula during the first thirty seconds of searing to ensure full contact with the pan for an even crust.
- Swirl a small pat of cold butter into the sauce right at the end for a silky finish that elevates everything.