Smothered Turkey Chops

Fork-tender turkey smothered in a rich, flavorful gravy is Southern comfort food at its finest! Serve it over creamy mashed potatoes for the ideal weeknight meal. Plus, this luxurious Southern staple comes together in under an hour!

Course dinner, Main Course

Cuisine Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 458kcal

Author Imma

Ingredients

4 turkey chops or cutlets (see note #1)
½ teaspoon (3g) salt
½ teaspoon (1-2g) ground black pepper
1 teaspoon (3g) turkey seasoning (see note #2)
1 teaspoon (5g) garlic powder
1 teaspoon (4g) onion powder
3 tablespoons (45g) vegetable oil (divided)
½ cup (60g) all-purpose flour

For the Gravy

2 tablespoons (28g) unsalted butter
½ yellow onion, peeled and sliced
1 cup (80g) sliced cremini mushrooms (or any mushroom you have)
2 teaspoons (9-10g) minced garlic
1 teaspoon (2g) minced thyme
2 tablespoons (15g) reserved seasoned flour
2-3 cups (470-720g) chicken stock
salt and pepper to taste

Instructions

Pat the turkey dry with a paper towel. Then, lightly season both sides with salt and pepper.
In a small mixing bowl, stir the turkey seasoning, garlic powder, and onion powder until thoroughly combined. Generously season the meat with part of the seasoning until well coated. Set it aside.
Mix the remaining seasoning with the flour in a shallow bowl. Dredge the turkey chops with the flour mixture until thoroughly coated, shake off the excess, and place them on a clean plate or board. Allow to rest for about 5 minutes. Reserve 2 tablespoons of the mixture for the gravy.
Heat a cast iron skillet on medium-high, then add a drizzle of oil.
Place chops in the hot oil and cook for 4-5 minutes or until golden. Flip them over and cook for another 4 minutes.
Once they're ready, transfer them to a paper-towel-lined plate and set aside.
Pour the remaining oil into the same pan, then sauté the onion, mushrooms, garlic, and thyme for 5-7 minutes, or until the onion is slightly browned and the mushrooms have released their liquid. Transfer to a plate and set aside.
Add butter to the cast iron pan. Once melted, add 2 tablespoons of seasoned flour, turn the heat down to low, and whisk until the butter absorbs the flour and barely starts to brown.
Whisk in the chicken broth and continue stirring until the gravy thickens slightly. Add more chicken broth if it gets too thick. Season with salt and pepper to taste.
Stir in the onions and mushrooms, return the turkey chops to the pan, and spoon some of the gravy over them. Put the lid on and simmer for 15 minutes.
Once the turkey is done, garnish with parsley and serve over mashed potatoes, rice, or pasta. Enjoy.

Notes

To save money, debone a turkey breast and cut it across the grain in ½-1½ inch slices. Cutlets are thinner; chops are thicker.
Feel free to use poultry seasoning or a large pinch each of ground thyme, rosemary, oregano, sage, and smoked paprika if you don't want to make an entire recipe of turkey seasoning.
If you prefer a darker gravy, cook the flour a little longer over low heat. To get a lighter gravy, cook it for less time, but make sure it doesn't taste like raw flour.
Please keep in mind that the nutritional data is a rough estimate and can vary immensely depending on the ingredients used in the recipe.

Nutrition