Turkey Chops

5 from 17 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 429kcal

Author: Jocelyn Delk Adams

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

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.

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.

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.

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