Smothered Turkey Chops & Gravy
Fork-tender chops drowned in a rich onion gravy worth mopping up.
What you'll need
- 4 turkey breast chops (or thick-cut turkey cutlets)
- 2 tablespoons flour, plus 2 more for the gravy
- 1 large sweet onion, thinly sliced
- 3 cloves garlic, minced
- 2½ cups low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1 tablespoon olive oil
- Salt and black pepper
Let's cook
- 1
Season the chops well, dust them lightly with flour, and brown them in the oil in a deep skillet — about 3 minutes a side. Set them aside; they won't be cooked through yet.
- 2
Drop the onions into the same pan and cook low and slow until they go soft, sweet, and golden. This is the soul of the dish, so give them 8–10 minutes.
- 3
Stir in the garlic and the remaining flour, then slowly pour in the broth, scraping up all the brown bits from the bottom.
- 4
Add the poultry seasoning, slide the chops back in, and spoon the gravy over the top. Cover and simmer gently for 25–30 minutes.
- 5
By now the chops are tender enough to cut with a fork and the gravy has gone thick and glossy. Serve over rice or with cornbread to catch every drop.
Why this works
"Smothered" is Southern shorthand for slow-cooked in a good gravy, and lean turkey soaks it all up while staying tender. It's the kind of low-and-slow supper that makes the whole house smell like somebody loves you.
If you liked this, try
Oven-Fried Buttermilk Chicken
Shatter-crisp crust, juicy inside — all the crunch, none of the fryer.
Smoky Collard Greens with Turkey
Deep, smoky, slow-cooked greens with a little kick of vinegar.
Baked Three-Cheese Mac
Bubbly, golden, pull-apart cheesy — the dish everyone fights over.