Turkey Chops With Rosemary Potatoes & Creamy Mushroom Sauce

1. 1

   Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook for 5 minutes or until golden and softened. Remove from pan and set aside.

2. 2

   Add the stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. Season with salt and cracked black pepper. Remove from heat and cover.

3. 3

   Heat 1 tablespoon of olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. Cook for 5 minutes or until potato is golden and crispy.

4. 4

   Meanwhile, heat a stovetop grill on high. Cook the turkey chops for 4 minutes each side for medium or until cooked to your liking. Remove from heat, cover and set aside to rest for a few minutes.

5. 5

   Return the sauce to the heat, add the mushrooms and stir until warmed through.

6. 6

   Divide the turkey chops among serving plates and top with the mushroom sauce. Serve with potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.