Things You'll Need:
- Onion Olive oil Crushed garlic Turkey chops Sliced mushrooms Dried tarragon Dry sherry
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Step 1
Chop one large onion into small pieces. Pour 2 tbsp. olive oil into a large skillet and heat on medium-low. Add the chopped onion and sauté until thoroughly cooked and tender.
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Step 2
Mix in two cloves of crushed garlic. Cook well, but do not brown the garlic. Remove all ingredients from the skillet and set aside.
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Step 3
Add one turkey chop to the now empty skillet and brown on each side. Remove and set aside the browned chop. Brown both sides of the next chop and continue until four to six turkey chops are finished.
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Step 4
Add and brown ½ cup of sliced mushrooms. When everything has been cooked and browned, add all ingredients back to the pan. Fill the pan about halfway with dry sherry. When it begins to boil, add more sherry until the turkey chops are fully submerged.
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Step 5
Add 1 tbsp. dried tarragon to the pan once the sherry has evaporated. Decrease the temperature to low and allow the turkey chops to simmer for at least 15 minutes. The chops can be simmered longer to tenderize, if desired.
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Step 6
Place a turkey chop and a moderate portion of mushrooms and onions on each plate and serve immediately. Garnish with sprigs of fresh tarragon, if desired.
