Turkey Chops

Y’all these mouthwatering Turkey Chops are quick, easy, and beyond flavorful! If you’ve been sticking to chicken for your quick weeknight dinners and you just not feeling it, this turkey chops recipe is a great replacement. Y’all, this recipe has become a true staple in my home. And to balance it all out, I serve these turkey chops over a bed of fluffy rice like this smothered steak. The rice soaks up that rich, flavorful turkey gravy, ensuring nothing goes to waste!

Ever cooked with creole seasoning before? No? Well, you’re in for a Southern treat! It’s one of the main ingredients in this turkey chops recipe. It gives them a zesty, soulful touch that is pure magic. So, if you’re looking to elevate your weeknight dinner game with minimal fuss, stick around!

Why you’ll love this turkey chops recipe

• Quick & Easy: This turkey chop dish is your weeknight lifesaver! I’m talking 30 minutes from skillet to table. Quick to thaw, quick to cook, and even quicker to disappear from plates!
• Gravy Goodness: This recipe delivers a velvety, rich gravy that you’ll want to pour over everything. You might even want to make a little extra to use on other dishes (mashed potatoes, anyone?).
• Flavor-Packed: Thanks to the creole seasoning, Worcestershire sauce, and that dash of hot sauce, every bite off these turkey chops offers a great blend of tangy, spicy, and savory notes.
• Impress with Less: Whether you’re hosting a casual dinner or wanting to elevate a late-night meal, this dish looks and tastes like you’ve put in a lot more effort than you actually have. Your secret’s safe with me!

Ingredients to make turkey chops

• Vegetable Oil: This neutral oil is great for frying due to its high smoke point. It helps in giving the turkey chops a golden, crisp exterior.
• Butter: Enhances flavor and adds a rich, creamy touch to the turkey chops with gravy.
• Turkey Chops: Also known as turkey chops, they are thinner and smaller than your average chicken breast, which means they cook up super fast. You’ll find them in the poultry section of most supermarkets.
• Kosher Salt or Seasoned Salt: Brings out the turkey’s natural flavors. Either works fine, but seasoned salt will add a little extra kick.
• Black Pepper: A classic seasoning that adds a subtle spice. Freshly ground is best!
• All-Purpose Flour: A pantry staple used for dredging the turkey and thickening the sauce.
• Medium-Sized Onion: Diced and sautéed, this veggie brings a natural sweetness to the gravy and complements the savory turkey.
• Minced Garlic: It’ll infuse the gravy with a pungent, spicy kick.
• Turkey Stock: Gives the gravy a rich, meaty profile. You can use store-bought or homemade, whatever you’ve got on hand.
• Worcestershire Sauce: A splash adds a complex, tangy undertone to the gravy. However, if you find its flavor too overpowering, you can skip it.
• Creole Seasoning: The main seasoning for the best turkey chops recipe! Adds warmth and a little spice without turning up the heat too much. It has a delightful mix of heat, sweet, and savory notes.
• Hot Sauce: A dash for a little kick. You can adjust to your own heat preference. Feel free to get spicy!
• Rice: The perfect companion to your turkey chops. It’ll soak up all that gravy goodness like a sponge, making sure you savor every last drop.

How to make turkey chops

1. Season turkey cutlets with salt and pepper to taste. Dredge them lightly in flour and brown in skillet on both sides.
2. Once browned, remove turkey cutlets from the skillet and drain on a paper towel. Set aside.

3. Scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute’ until a bit browned and tender.
4. Add minced garlic and saute’.
5. Push onions and garlic to one side of the pan, add butter to skillet and sprinkle on remaining flour.
6. Constantly stir, allowing the flour to brown until it reaches a toffee color.

7. Pour in turkey stock and water and whisk together. 
8. Turn heat to high and season with salt and pepper. Whisk in Worcestershire sauce, creole seasoning, and hot sauce then turn heat down.
9. Add back in turkey cutlets and put lid on pan.
10. Cook until sauce has thickened and coats the back of the spoon and the turkey cutlets are nice and tender.

Tips for making this recipe

1. Don’t Over-Season: While it might be tempting to really go to town with the salt and spices, remember that the gravy is already quite flavorful. Over-seasoning the turkey cutlets with extra spices can make the final dish too salty or overpowering.
2. Use a Cast-Iron Skillet: If you have one, a cast-iron skillet is excellent for achieving a uniform, golden-brown crust on your turkey chops. Its ability to hold and distribute heat evenly makes a big difference.
3. Mind the Flour’s Color: When browning the flour, keep a close eye to make sure it reaches a toffee color—neither too light nor too dark. This ensures that your gravy will have a deep, nutty flavor without tasting burnt.
4. Check Sauce Consistency: The gravy thickens as it cools. So before you take it off the heat, do the “back-of-the-spoon” test. Dip a spoon in the gravy and run your finger through it; the line should hold. This is your cue that the gravy is thick enough to cling to the turkey and rice.

Popular substitutions & additions

• Chicken Stock: If you find yourself out of turkey stock, chicken stock can be a perfectly acceptable and delicious substitute. It can bring its own unique flavor to the dish!
• Mushrooms: Looking for more texture? Sauté some sliced mushrooms along with the onions and garlic. They’ll absorb the flavors beautifully and add an earthy touch to the turkey chops.
• White Wine: When you add in the turkey stock, pour in a splash of white wine for a slightly tangy undertone. The alcohol will cook off, leaving a yummy flavor behind.
• Fresh Herbs: If you’ve got fresh thyme or rosemary on hand, throw a sprig or two into the gravy while it simmers. Just remember to remove them before serving.

What to serve with turkey cutlets

• Lighten up your meal with a vibrant Harvest Fall Salad. Think crisp greens, apples, pears, and a dash of feta cheese. The light, fresh flavors of the salad contrast beautifully with the hearty, spiced turkey chops.
• Sometimes, simple is best. Steamed Vegetables like broccoli, carrots, or green beans offer a pop of color and a burst of nutrition to the turkey cutlets.
• These fluffy, buttery Drop Biscuits are an absolute dream for soaking up the last trails of that flavorful gravy!

How to store & reheat turkey chops

Once you’ve had your fill of those scrumptious turkey cutlets, transfer any leftovers into an airtight container. Make sure to include some of that flavorful gravy to keep the meat moist. Pop it in the fridge, and you’re good to go!

To reheat, you can place the turkey chops in the microwave in intervals of 30 seconds, stirring in between, until hot. However, for best results, reheat it on the stove over low heat, gently simmering until it’s warmed through. This method helps to keep the chops tender and the gravy smooth.

How long will turkey chops last in the fridge?

This turkey chops recipe will stay fresh in the fridge for up to 3-4 days. Just remember, the sooner you eat the chops, the better they’ll taste!

Can I freeze turkey chops with gravy?

You can freeze them! Pack the turkey chops and gravy separately in airtight containers or freezer bags. Be sure to squeeze out any excess air to avoid freezer burn. They’ll keep well for up to 2-3 months. When you’re ready to enjoy again, it’s best to thaw them in the fridge overnight before reheating.

Frequently asked questions

Can I use another type of meat?
Absolutely! While this recipe is designed for turkey chops, you can easily substitute with pork chops or chicken breasts. You might need to adjust the cooking time depending on the thickness and type of meat, but the basic method and seasonings will still work wonderfully.

Can I cook this dish ahead of time?
Yes! Turkey chops reheat well, especially when they’re in gravy. You can make the recipe a day ahead and store it in the fridge, then reheat gently on the stove before serving.

How do I know the turkey chops are ready?
You’ll know the turkey chops are ready when the gravy has thickened enough to coat the back of a spoon and the meat is tender. For those who like to be extra sure, you can use a meat thermometer. When in doubt, take a small cut into the thickest part of the meat to check if it’s cooked through; it should be white and juicy, not pink.

From the savory turkey to the rich gravy, this Turkey Chops recipe is one you’ll come back to again and again. It’s quick, it’s easy, and most importantly, it’s downright delicious. Whether you’re new to cooking or an old hand in the kitchen, this dish has got something for everyone—especially for those who enjoy a Creole zest!

More turkey recipes

• Baked Turkey Wings
• Fried Turkey Recipe (How To Fry Turkey)
• Turkey Gravy
• Roasted Turkey Legs
• Turkey Pot Pie

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Turkey Chops

Smothered turkey chops in a rich gravy with a Sothern kick! These pan fried turkey chops are seasoned with creole seasoning and served in the best gravy with onions!

5 from 18 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

0 minutes mins

Total Time 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 4 servings

Equipment

• Cast Iron Skillet

Ingredients

• ▢ 4 tbsp vegetable oil
• ▢ 1 lb turkey cutlets
• ▢ Kosher salt or Seasoned salt to taste
• ▢ Black pepper to taste
• ▢ 1/2 cup all-purpose flour plus 1 tablespoon separated
• ▢ 1 medium sized onion diced
• ▢ 2 tsp minced garlic
• ▢ 2 tbsp butter
• ▢ 3 cups turkey stock
• ▢ 2 tsp Worcestershire sauce
• ▢ 1/4 tsp creole seasoning
• ▢ 1/2 tsp hot sauce
• ▢ Rice for serving

Instructions

• Heat 4 tablespoons of oil in a large pan over medium heat. Season turkey cutlets with salt and pepper to taste.
• Dredge turkey cutlets lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove turkey cutlets from the skillet and drain on a paper towel. Set aside.
• Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute’ for about 5 minutes until a bit browned and tender. Add minced garlic and saute’ for 1 minute.
• Push onions and garlic to one side of the pan then add 2 tablespoons of butter to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in turkey stock and whisk together.
• Turn heat to high to bring to a boil and season with salt and pepper. Whisk in worcestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
• Add back in turkey cutlets and put lid on pan for about 20 minutes or until sauce has thickened and coats the back of the spoon and the turkey cutlets are nice and tender.
• Serve over rice and garnish with parsley if you desire.

Notes

Tips for making the best turkey chops recipe

1. Don’t Over-Season: While it might be tempting to really go to town with the salt and spices, remember that the gravy is already quite flavorful. Over-seasoning the turkey cutlets with extra spices can make the final dish too salty or overpowering.
2. Use a Cast-Iron Skillet: If you have one, a cast-iron skillet is excellent for achieving a uniform, golden-brown crust on your turkey chops. Its ability to hold and distribute heat evenly makes a big difference.
3. Mind the Flour’s Color: When browning the flour, keep a close eye to make sure it reaches a toffee color—neither too light nor too dark. This ensures that your gravy will have a deep, nutty flavor without tasting burnt.
4. Check Sauce Consistency: The gravy thickens as it cools. So before you take it off the heat, do the “back-of-the-spoon” test. Dip a spoon in the gravy and run your finger through it; the line should hold. This is your cue that the gravy is thick enough to cling to the turkey and rice.

Nutrition

Calories: 429kcal | Carbohydrates: 22g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 405mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg

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