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Easy Turkey Chop Recipe (with Balsamic Sauce)

Delicious turkey chop recipe with balsamic sauce served with roasted vegetables and balsamic red wine sauce, an effortless way of having Thanksgiving dinner ready in less than one hour.
Course Poultry
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 517kcal
Author Adina

Equipment

  • Skillet or nonstick pan
  • Baking tray

Ingredients

Vegetables:

  • 1.7 lb Brussels sprouts 750 g
  • 2 medium carrots
  • 1 medium sweet potato
  • 2 red onions
  • 3 garlic cloves
  • 1 teaspoon dried thyme or 3-4 sprigs fresh
  • 1/2 teaspoon fine sea salt more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Balsamic turkey:

  • 4 turkey chops about 4 ½ oz/ 125 g each
  • 1 cup scant chicken stock 200 ml
  • 1 cup scant dry red wine 200 ml
  • 5 tablespoons balsamic vinegar good quality
  • 4 tablespoons honey
  • 1 ½ teaspoons cornstarch
  • 2 tablespoons water
  • fine sea salt and ground black pepper to taste

Instructions

Vegetables:

  • Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking tray with parchment paper.
  • Prepare vegetables: Peel the outer leaves of the sprouts and trim off the stem. If the sprouts are small, leave them whole; if they are large, halve them. Peel and cut the carrots slightly on the diagonal, about ½ inch/ 1 cm thick. Peel and chop the sweet potato into 1.2 inch/3 cm cubes. Peel and cut the onion into thin wedges. Finally, peel and slice the garlic cloves.
  • Season vegetables: Place all vegetables on the prepared tray. Add salt, pepper, thyme, and olive oil. Rub well with your hands to coat the vegetables with the seasoning.
  • Roast for 30 to 40 minutes. Check with a fork to see if the vegetables are done.
  • During the last 10-15 minutes of the roasting time, start with the meat and the sauce.

Meat:

  • Season the turkey chops with salt and pepper on both sides. Rub them slightly.
  • Cook turkey: Heat oil in a large nonstick or heavy-bottomed pan. Cook turkey slices for 2 minutes on each side.
  • Keep warm: Remove from the pan and keep warm while making the sauce (Note 1).

Sauce:

  • Reduce wine: Pour red wine into the pan and reduce it by half; it will take about 3-4 minutes.
  • Add chicken stock, balsamic, and honey. Stir well and simmer for about 1 minute.
  • Slurry: In the meantime, whisk cornstarch and 2 tablespoons of water in a small bowl. Slowly pour the slurry into the sauce while whisking continuously. Simmer gently for 2-3 minutes until the sauce thickens slightly (Note 2).
  • Return the turkey cutlets and their juices to the pan, spoon some sauce over them and reheat gently on low heat for 1 or 2 minutes. Don't overcook!

Notes

  1. Place them on a warm plate and cover them with a plate or microwave cover. If you don't have one, cover them with an aluminum foil tent. However, don't wrap them in foil, as the meat will cook and dry out.
  2. The sauce doesn't need more seasoning, the chicken stock is usually salty enough, and the vinegar and honey are strong flavored. However, you might want to adjust the sweet and sour balance; the final flavor depends very much on the vinegar; one brand might be different than the other. Taste the sauce and add a little more vinegar or a little more honey according to taste.

Nutrition

Calories: 517kcal | Carbohydrates: 63g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1338mg | Potassium: 1531mg | Fiber: 11g | Sugar: 32g | Vitamin A: 14603IU | Vitamin C: 172mg | Calcium: 157mg | Iron: 5mg