Most of you who follow me regularly know about Black Thursday – as we are fortunate enough to still jokingly call it – that was the day we began our paltry poultry journey. Those of us who are already heart healthy in my house are not as excited about this continuing turn over to life as non-red meat eaters (mostly).
Seems, though, one of us has been cheating on his diet a bit and numbers are a teensy bit higher than they had been. FOUR WORDS – NOT. ON. MY. WATCH. So we (read I) need to pull the reins a little tighter on what we’re (haha I’m) cooking and he’s eating.
We’ve learned in this process – pork is NOT the other white meat no matter what the pork council tells you; there is MORE sodium in turkey sausage than in pork sausage – 590 mg per LINK (that fact could make your blood pressure go up on its own!); the BOy is still spitting feathers; and turkey and chicken now come in all sorts of interesting cuts, shapes and sizes.
I seem to spend an unending amount of time in the turkey and chicken section of my supermarket. I stand there – staring – hoping for some inspiration. Hoping perhaps one of the items will jump off the shelf, into my cart and tell me how to prepare it. Truth be told, if that were to happen, after I was released from the funny farm, I would never be able to eat poultry again. As it is, I cannot stand chicken or turkey legs. I will not even explain why, it will keep you from eating them as well.
Oh, and please don’t suggest asking my darling husband – Mr. Ambiguous – what he’d like. His answer is likely to be along these lines, “Well, whatever you make would be fine. Turkey would be good. Chicken would be good. Either one would be good.” And then he goes into his Forrest Gump answer, “You could grill it, or saute it, or make soup, or roast it, maybe cutlets, or a whole chicken, which you could flat roast or leave whole, or …” And I just stand there staring at him, open mouthed, thinking to myself, you are the most aggravating human on the planet, and then remembering I go through all of this poultry madness because we were so lucky that he (well, we actually) survived his heart attack.
On one of these shopping trips, staring into poultry cases, I noticed Shady Brook Farms Turkey Chops. These are a cross section cut from the breast. They are the size and thickness of a boneless loin pork chop and can easily fool husbands and sons. I had to try them.
But what to do with them?
- 1 package of Shady Brook Farms Turkey Chops
- flour for dredging
- 1 T olive oil
- 1 T butter
- 8 oz. package of sliced white mushrooms
- 1 C chicken stock
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 oz. package of white mushrooms. You can make the 1 cup of chicken stock half white wine and half stock, if you’d like.
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. Cook another 3 or 4 minutes. Once done, remove from pan. Cover plate with foil to keep 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 juice and let simmer for 4 or 5 minutes. Add turkey chops back into pan to just heat.
This recipe serves 4 people or 2 REALLY hungry people. Divide turkey chops among plates, cover with mushrooms, spooning sauce over top.
I usuallt serve this with orzo or brown rice and steamed green beans.