Turkey Chops with Mushrooms

NOTE: There are 4 chops in a package. You can sub boneless loin pork chops or chicken cutlets. If you like to slice your own mushrooms then you need a 10-ounce package of whole white mushrooms. You can make the 1 cup of chicken stock half white wine and half stock if you’d like.

Put flour into a shallow bowl. Season flour with salt and pepper. Dredge turkey chops in flour shaking off excess. NOTE: Sometimes I throw a little dried thyme in there.

Heat a non-stick skillet over medium high heat. Spray skillet with cooking spray or add a little bit of olive oil. Add turkey chops. Cook for 3 or 4 minutes and turn them over. Cook another 3 or 4 minutes. Once done, remove them from pan to a plate. Cover the plate with foil to keep the chops warm. NOTE: You want these to be golden brown, but they go from done to dry quickly!

Add the tablespoon of butter to the pan. Once melted, add the mushrooms and saute for 4 or 5 minutes until they start to turn golden. NOTE: I try not to add extra salt here, but you certainly can. Sometimes I sprinkle a little dried thyme here as well.

Once the mushrooms are cooked, add the chicken stock and lemon slices and let simmer for 4 or 5 minutes. Add turkey chops back into the pan to just heat them a bit.

This recipe serves 4 people or 2 REALLY hungry people. Divide turkey chops among plates, cover with mushrooms, spooning sauce over top.

I usually serve this with orzo or brown rice and steamed green beans.