Today were going to use a french technique to create a pan sauce.
After frying our turkey chops you’ll see that you are left with brown bits of meat on the bottom of the pan. The french call this “fond” which means base. The french then “deglaze” this fond with a liquid, stock, liquor, even water will work, but use something flavorful, rule of thumb dictates that adding something with flavor will give extra flavor, instead of water. After we deglaze the fond, were going to add some more flavor by adding some fall flavors to the pan. Were going to finish the pan sauce with a tablespoon of room temperature butter, it’ll create a richer and thicker sauce for us.
Also used in this recipe is a mashed sweet potato that i made specifically for this dish. (click the link for the recipe)
What you’ll need:
4 turkey “chops”
1 tart apple, peeled, diced
1/2 stick of butter, softened
1/4 cup of sweet vermouth
1/2 cup of apple cider
1 cup flour
1/2 tablespoon seasoning of your choice
Misenplace: Peel and give the apple a small dice, toss with lemon juice to prevent browning.
For the recipe:
In a saute pan, cover the bottom of the pan with olive oil, do not turn the heat on yet.
Using kosher salt and freshly cracked black pepper, season your turkey chops liberally on both sides.
Take a shallow dish and mix the 1 cup flour with the seasoning you chose. I picked poultry seasoning, i think it’s perfect for this situation, however there’s not too many choices that are wrong. Now coat the turkey chops with the flour, making sure that you carefully remove all excess flour from the chops.
Heat the olive oil in the pan on low-medium.
Carefully place the chops into the hot oil, by laying the chops away from you. You do this because the oil is hot, and you are still young and wish to keep your eyebrows.
Cook the turkey chops for approximately 4 to 5 minutes.
Carefully flip your chop over and cook for another 3 minutes. After the 3 minutes are up, remove the chops to a platter.
See all of the brown bits of food in the bottom of the pan? No, no it isn’t a dishwasher’s worst nightmare. It’s flavor, just waiting to be harnessed and turned into something great. In order to do this, (while keeping the heat on low) were going to pour off as much as the fat you can from the pan. Don’t scrub the fat out, just let it pour.
Next were going to pour the vermouth into the pan, itll become angry and start to boil and steam and look crazy, just allow it to do it’s work, making sure to scrub the bottom of the pan with a fork or heat safe spatula.
Next add the diced apples and the apple cider to the pan and allow to reduce by 1/3. Add the room temperature butter to the pan sauce.
Now were going to arrange our food, we worked hard on it, so take some time and decide how you want to plate it.
I chose to place some mashed sweet potatoes on the plate, and top it with the pan seared turkey chop. Next were going to spoon some of the pan gravy over the turkey. Don’t forget to add some apples as well, it doesn’t have to be perfect, just make it look clean and appetizing.
There you have it, a simple, elegant recipe that you can use anytime of the year, and you can impress a date, your significant other, friends or family.