Turkey Chops with Homemade Onion Gravy

These smothered turkey chops are pan-seared until golden brown, then simmered in a rich, homemade onion gravy with fresh rosemary and thyme. The turkey comes out tender and flavorful, with plenty of savory gravy to spoon over mashed potatoes or white rice. It's an easy, comforting dinner that's also perfect for a smaller Thanksgiving meal when you don't want to cook a whole turkey!

Why You'll Love These Fried Turkey Chops

I love a good turkey dinner, especially this time of year, but sometimes I don't feel like roasting an entire turkey. That's why I love making these smothered turkey chops. Using boneless turkey breast chops makes the cooking process so much easier, and you still get all those classic Thanksgiving flavors without spending hours in the kitchen.

To really turn the turkey chops into a Thanksgiving-style dinner, I add a homemade onion gravy. I lightly coat the turkey chops in seasoned flour and pan-sear them until golden, then use the same skillet to make a rich, savory gravy with onions, fresh rosemary, and thyme. The turkey finishes cooking right in the gravy, soaking up all that flavor.

I also love how versatile this recipe is. It's an easy, comforting weeknight dinner with mashed potatoes or rice, but it's also a great option for a small Thanksgiving gathering. You get a delicious homemade turkey dinner without having to cook a whole bird!

Ingredients You'll Need

• 5 Boneless Turkey Breast Chops
• 1 Small Onion, Thinly Sliced
• ¼ Cup Butter
• ½ Cup+ 2 Tablespoons Flour
• 3 Cups Chicken Broth
• 2 Sprigs Rosemary, minced
• 2 Sprigs Thyme, minced
• 2 Teaspoons Salt
• 2 Teaspoons Pepper
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1-2 Tablespoons Olive Oil

Turkey Chops Ingredient Notes

• Boneless turkey breast chops. I recommend using boneless turkey breast chops that are similar in thickness so they cook evenly. Turkey breast is lean, so be careful not to overcook it. The chops will finish cooking in the gravy, which helps keep them tender and juicy.
• All-purpose flour. You'll need ½ cup to dredge the turkey chops and another 2 tablespoons to thicken the gravy. The seasoned flour helps create a golden crust on the turkey and adds flavor to the pan.
• Onion. I like using a yellow onion for its mild, slightly sweet flavor. Slice it thinly so it softens nicely and blends into the homemade gravy.
• Butter. This adds richness to the onion gravy and helps cook the onions. I recommend unsalted butter so you have more control over the seasoning.
• Chicken broth. This creates the base of the gravy. I recommend using low-sodium chicken broth since the seasoned flour already contains salt. Turkey broth is also a good option if you have some on hand.
• Fresh rosemary and thyme. These herbs give the turkey chops that classic Thanksgiving flavor. Remove the leaves from the stems and finely chop them before adding them to the gravy.
• Salt, pepper, garlic powder, and onion powder. I use these to season the flour before dredging the turkey. They give the chops a flavorful crust and season the gravy as the turkey finishes cooking.
• Olive oil. You'll need 1–2 tablespoons to sear the turkey chops before making the gravy. It helps create a golden crust and keeps the flour coating from sticking to the skillet.

How to Make Turkey Chops

Step 1: Season and Dredge the Turkey Chops

In a shallow bowl, combine ½ cup of all-purpose flour with the salt, black pepper, garlic powder, and onion powder. Mix until the seasonings are evenly distributed.

Pat the turkey chops dry with paper towels, then dredge each one in the seasoned flour, coating both sides. Shake off any excess flour and set the chops aside.

Step 2: Sear the Turkey Chops

Heat 1–2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured turkey chops and sear for about 2–3 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the skillet.

Transfer the chops to a plate and set aside. They don't need to be fully cooked yet since they'll finish cooking in the gravy.

Step 3: Cook the Onions

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the thinly sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. Be sure to scrape up any browned bits left from searing the turkey. They'll add extra flavor to the gravy.

Step 4: Make the Homemade Onion Gravy

Sprinkle the remaining 2 tablespoons of flour over the onions and stir continuously for 1–2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the finely chopped fresh rosemary and thyme, then bring the gravy to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the gravy begins to thicken.

Step 5: Simmer the Turkey Chops in the Gravy

Return the seared turkey chops to the skillet, putting them into the onion gravy. Spoon some gravy over each chop and reduce the heat to medium-low. Simmer gently for 5–10 minutes, turning the chops occasionally, until the turkey reaches an internal temperature of 165°F in the thickest part. The cooking time will depend on the thickness of your turkey chops. If the gravy becomes too thick, stir in a splash of chicken broth until it reaches your preferred consistency.

Step 6: Serve and Enjoy

Once the turkey chops are fully cooked and the gravy has thickened, remove the skillet from the heat. Taste the gravy and adjust the seasoning if needed.

Serve the smothered turkey chops warm over creamy mashed potatoes or white rice, with plenty of homemade onion gravy spooned over the top.

My Expert Tips for The Best Turkey Chops

• Pound thicker chops to an even thickness. If some of your turkey chops are noticeably thicker than others, gently pound them with a meat mallet. This helps them cook at the same rate.
• Let the flour coating rest. After dredging the turkey chops, I recommend letting them sit for about 5 minutes before searing. This helps the flour adhere to the meat so the coating doesn't fall off in the skillet.
• Don't flip the chops too early. Let the seasoned coating develop a golden crust before turning. If the turkey sticks to the skillet, give it another 30 seconds before trying again.
• Watch for burnt flour. Some browned flour left in the skillet adds great flavor to the gravy, but blackened bits can make it bitter. If anything burns during searing, carefully wipe those spots out before making the gravy.
• Use fresh flour for the gravy. Measure out the additional 2 tablespoons separately before dredging the turkey. Don't use leftover seasoned flour that's been in contact with raw poultry.
• Reheat leftovers low and slow. I like reheating the turkey chops directly in the gravy over low heat with a splash of broth. This helps prevent the meat from drying out and loosens the gravy as it warms.

Turkey Chops FAQ

What are turkey chops?

Turkey chops are individual cuts of turkey that can be cooked similarly to pork chops. For this recipe, I use boneless turkey breast chops, which are lean, tender, and cook much faster than a whole turkey breast.

Can I use turkey cutlets instead of turkey chops?

Yes! Boneless turkey cutlets work well in this recipe. They're typically thinner than turkey chops, so they'll cook faster. Just adjust the cooking time and make sure the turkey reaches an internal temperature of 165°F.

How long does it take to cook turkey chops?

Boneless turkey breast chops typically take about 2–3 minutes per side to sear, followed by another 5–10 minutes simmering in the gravy. The exact time depends on their thickness, so I recommend using a meat thermometer to check for doneness.

How do I thicken turkey chop gravy?

If your gravy is too thin, remove the cooked turkey chops and let the gravy simmer uncovered for a few additional minutes. You can also stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer briefly until thickened.

Can I serve smothered turkey chops for Thanksgiving?

Absolutely! These turkey chops are perfect for a small Thanksgiving dinner when you don't want to roast a whole turkey. The homemade onion gravy, rosemary, and thyme give them classic holiday flavors, and they're delicious served with mashed potatoes, stuffing, or green beans.

How do I store and reheat leftover turkey chops?

Store leftover turkey chops with the gravy in an airtight container in the refrigerator for up to 3–4 days. Reheat genlty in a covered skillet over low heat with a splash of chicken broth until the turkey reaches 165°F.

Can I freeze smothered turkey chops?

Yes! Let the turkey chops and gravy cool, then transfer them to a freezer-safe container and freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator and gently reheat the chops in the gravy until heated through to 165°F.

More Turkey Recipes

• Slow cooker boneless turkey breast
• Cheesecloth turkey
• Cranberry turkey stuffing balls
• Crock pot turkey tenderloin