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1
NOTE: There are 4 chops in a package.
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2
You can sub boneless loin pork chops or chicken cutlets.
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If you like to slice your own mushrooms then you need a 10-ounce package of whole white mushrooms.
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4
You can make the 1 cup of chicken stock half white wine and half stock if youd like.
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Put flour into a shallow bowl.
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Season flour with salt and pepper.
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Dredge turkey chops in flour shaking off excess.
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8
NOTE: Sometimes I throw a little dried thyme in there.
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Heat a non-stick skillet over medium high heat.
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Spray skillet with cooking spray or add a little bit of olive oil.
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Add turkey chops.
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Cook for 3 or 4 minutes and turn them over.
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Cook another 3 or 4 minutes.
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Once done, remove them from pan to a plate.
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Cover the plate with foil to keep the chops warm.
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16
NOTE: You want these to be golden brown, but they go from done to dry quickly!
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Add the tablespoon of butter to the pan.
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Once melted, add the mushrooms and saute for 4 or 5 minutes until they start to turn golden.
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NOTE: I try not to add extra salt here, but you certainly can.
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20
Sometimes I sprinkle a little dried thyme here as well.
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Once the mushrooms are cooked, add the chicken stock and lemon slices and let simmer for 4 or 5 minutes.
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Add turkey chops back into the pan to just heat them a bit.
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This recipe serves 4 people or 2 REALLY hungry people.
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Divide turkey chops among plates, cover with mushrooms, spooning sauce over top.
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I usually serve this with orzo or brown rice and steamed green beans.
