Smothered Turkey Chops Recipes

SMOTHERED TURKEY CHOPS

Steps:

• Season each side of the turkey chops with salt, pepper, onion powder, and garlic powder.
• Pour the all purpose flour into a large freezer bag, then toss in the chops.
• Shake the bag until all of the chops are coated with flour.
• Remove the chops from the bag, but keep the leftover flour.
• Pour 1/4 cup of vegetable oil into a medium sized pan, then place over medium heat.
• Fry each side of the chops until they are golden, then remove from the pan.
• Put the chops in a 9x13 bake dish.
• Head back to the stovetop, and toss in 4 tbsp of butter into the pan.
• Whisk in, then sprinkle in the leftover flour, and whisk some more.
• Slowly pour in the turkey stock, while whisking.
• Pour in the half and half, and whisk.
• Next, add in the minced garlic, onions, and mushrooms, and stir.
• Let cook for 5 minutes, then remove from heat.
• Pour the gravy over the turkey chops.
• Cover the bake bake dish with foil.
• Bake on 350 F, for 1 hour and 15 minutes.
• Remove from the oven, and let sit for 5 minutes.
• Serve with desired side dishes, and enjoy!

SMOTHERED TURKEY CUTLETS

Steps:

• Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese., Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly., In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined baking sheet. Repeat with remaining oil and turkey., Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream.

SLOW-COOKER SMOTHERED PORK CHOPS

Steps:

• Spray 4-quart slow cooker with cooking spray. Pat pork chops dry with paper towels; season both sides with pepper and salt.
• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook and stir 6 to 8 minutes or until browned. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 1 tablespoon of bacon fat; reserving remaining fat for another use, or discard. Increase heat to medium-high; add pork chops to bacon drippings in skillet. Cook 3 to 5 minutes on each side or until browned. Transfer to slow cooker and stand pork chops up against sides of slow cooker, bone side down.
• Add onions to skillet. Cook and stir 3 to 5 minutes, or until softened. Add garlic; cook and stir 30 seconds. Transfer to slow cooker. Add broth, Worcestershire sauce and bay leaves. Cover; cook on Low heat setting 1 1/2 to 2 hours or until pork chops are just cook through (at least 145°F in center, but still moist.)
• Remove pork chops; cover with foil to keep warm. Remove bay leaves and discard. Increase slow cooker to High heat setting.
• In small bowl, beat cornstarch, vinegar and water with whisk. Stir into liquid in slow cooker. Cover; cook 15 to 20 minutes, or until slightly thickened.
• Ladle sauce over pork chops; serve immediately.