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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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 517 kcal
Course: Main Course
Cuisine: American

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
  • ½ 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:
    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. Roast for 30 to 40 minutes. Check with a fork to see if the vegetables are done.
  5. During the last 10-15 minutes of the roasting time, start with the meat and the sauce.
Meat:
  1. Season the turkey chops with salt and pepper on both sides. Rub them slightly.
  2. Cook turkey: Heat oil in a large nonstick or heavy-bottomed pan. Cook turkey slices for 2 minutes on each side.
  3. Keep warm: Remove from the pan and keep warm while making the sauce (Note 1).
Sauce:
  1. Reduce wine: Pour red wine into the pan and reduce it by half; it will take about 3-4 minutes.
  2. Add chicken stock, balsamic, and honey. Stir well and simmer for about 1 minute.
  3. 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).
  4. 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

  • 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.
  • 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 Information

Calories 517kcal (26%) Carbohydrates 63g (21%) Protein 37g (74%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 69mg (23%) Sodium 1338mg (56%) Potassium 1531mg (44%) Fiber 11g (44%) Sugar 32g (64%) Vitamin A 14603IU (292%) Vitamin C 172mg (191%) Calcium 157mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 517

% Daily Value*

Calories 517kcal 26%
Carbohydrates 63g 21%
Protein 37g 74%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 69mg 23%
Sodium 1338mg 56%
Potassium 1531mg 33%
Fiber 11g 44%
Sugar 32g 64%
Vitamin A 14603IU 292%
Vitamin C 172mg 191%
Calcium 157mg 16%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.