Tasty Turkey Chops (Printable)

Herb-seared turkey chops with a lemon-Dijon pan sauce for a quick, satisfying high-protein main.

# 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)

# Directions:

01 - Pat turkey chops dry with paper towels to ensure proper searing and seasoning adhesion.
02 - In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Rub the mixture 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 golden brown. 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 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.
06 - Transfer the turkey chops to serving plates and spoon the pan sauce over the top. Garnish with freshly chopped parsley before serving.

# Expert Tips:

01 -
  • Turkey chops are a sleeper cut that stay incredibly juicy when you sear them right and finish them in sauce.
  • The whole thing happens in one skillet in under half an hour, which means barely any cleanup.
  • That mustard and lemon pan sauce tastes like you spent far longer on it than you actually did.
02 -
  • Do not move the chops around while searing because patience is what creates that brown crust that gives the sauce its depth.
  • A meat thermometer is genuinely worth using here since turkey goes from perfectly done to dry in a matter of minutes.
  • If you have time, letting the herb rubbed chops sit in the fridge for even an hour transforms the flavor dramatically.
03 -
  • Press the herb rub into the meat with the flat side of a spoon rather than just spreading it, which helps it adhere during searing.
  • Let the finished chops rest for two minutes before serving so the juices redistribute instead of running onto the plate.

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