I don’t know about you, but Turkey Chops with Mushroom Gravy always confused me at first. Like… why does nobody ever cook turkey chops except during the holidays? Quick heads up: you don’t have to wait until Thanksgiving to make them taste five-star.
One weeknight, my family was sick of plain chicken, so I dug around—yep, found some chops. A little searching led me to try this wild mushroom gravy idea (basically inspired by this easy-to-follow approach to homemade Thanksgiving gravy). The result was unreal—I still think about it.
Why You’ll Love This Recipe
Look, I get it. Turkey has a rep for being dry or just, you know, kinda meh. But I promise, this Turkey Chops with Mushroom Gravy recipe is the exact opposite. The gravy keeps things juicy and flavorful, and honestly, it’s the kind of meal that cozies up your whole kitchen. Every time I make it, I wonder why I don’t do it more often.
These turkey chops literally soak up the mushroom gravy, so every bite tastes fancy but not fussy. One bite and you’ll probably ditch dry Turkey Day stereotypes forever. My aunt tried them—she’s the family skeptic—and she actually texted me for the recipe afterward. Think about that for a second.
“I’m not a turkey person, but I ate every single bite! The gravy was so buttery and rich. This is going into my dinner rotation!” — My Aunt Lorraine
Turkey Chops with Mushroom Gravy
How to Cook Turkey Chops (Step by Step)
First, let’s ditch any stress. Seriously, if you can brown meat and stir a pan, you’re good. Here’s how I do it (because complicated isn’t my vibe):
Step one, pat those turkey chops dry—don’t skip, it helps them brown up nice. Season both sides with a bunch of salt, pepper, and a little paprika if you have it.
Next, get your skillet good and hot with a splash of oil. Lay the chops in, let them sear for a few minutes per side till golden. Don’t overcrowd; they need space.
Now’s the fun part. Pull the chops, throw in butter, and dump in sliced mushrooms. Let them cook till juicy and deep brown.
Stir in some garlic, then a spoonful of flour to thicken (don’t panic, it’s easy). Pour in broth—chicken or turkey, whatever’s handy. Let it bubble and thicken, then pop the chops back in with a lid on for 5-10 mins. And that’s pretty much it.
Taste before you serve (I always do). Sometimes mushrooms need a pinch more salt.
Turkey Chops with Mushroom Gravy
Ingredient Notes
Nothing wild here. You’ll want:
- Turkey chops (boneless or bone-in, both work)
- Mushrooms (white, cremini, whatever you love)
- Butter and oil (for max flavor)
- Garlic (a couple cloves, smashed or minced)
- Flour (just a spoonful)
- Chicken or turkey broth (homemade or boxed, no shame)
- Salt and pepper (obviously)
- Paprika or thyme, if you’re feeling it
If you’re short on turkey chops, beef chops will do in a pinch. Not exactly the same, but hey—sometimes you gotta improvise. Oh and mushrooms? I’ve done button, I’ve done mixed wild sorts from the fancy market. Still dreamy.
Don’t overthink the broth. Swanson, homemade, your grandma’s… anything goes. Fresh garlic is better, but powder works for emergencies.
Turkey Chops with Mushroom Gravy
Turkey Chops Recipe
Ready? Jot this down or bookmark. You will thank yourself.
- Pat 4 turkey chops dry. Sprinkle with salt, pepper, and a dust of paprika.
- In a skillet, heat a tablespoon each of oil and butter over medium-high. Sear the chops 2-3 minutes per side. Remove and set aside.
- Toss 8 oz. sliced mushrooms in with a little more butter if needed. Cook till soft, 3-6 mins.
- Stir in 2 cloves minced garlic. Sprinkle 2 tablespoons flour and mix it around.
- Pour in 2 cups broth, stirring out lumps. Let boil a minute.
- Return turkey chops. Cover and simmer gently 8-10 mins, till chops are cooked and gravy thickens.
- Taste and adjust seasoning.
That’s it. Nothing fussy, nothing weird. My mom’s tried to add Worcestershire sauce before. It’s…fine, but not my favorite.
Turkey Chops with Mushroom Gravy
Recipe Tips
Alright, let’s spill a few secrets. First, be patient browning the turkey. Color is flavor (seriously, don’t rush it).
If your gravy’s too thick, add a splash more broth. If too thin, let it cook a smidge longer with the lid off.
Don’t skimp on mushrooms. They shrink tons halfway through. Double if you’re obsessed—like me.
After making this twice, I keep extra broth on the stove—just in case the pan goes dry.
Serving Suggestions:
- Mashed potatoes soak up gravy like nobody’s business.
- Crusty bread makes the best sopping tool.
- Keep it light with green beans or simple peas.
Honestly, I put this gravy on anything that’ll stand still. Even toast, once. So good.
Wrapping It Up
If you want weeknight-friendly comfort (my honest opinion, this tops any basic roast), Turkey Chops with Mushroom Gravy is totally your answer. And hey, check out these other soul-warming ideas if you need inspiration: Smothered Turkey Chops at I Heart Recipes has a whole different gravy vibe that I also love, and if creamy sauces are your thing, these Turkey Breast Cutlets in Creamy Mushroom Sauce are dangerously good.
Anyway, invite your picky eaters, light a candle, and bring out the biggest spoon for the gravy—no judgment here.
Turkey Chops with Mushroom Gravy
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Turkey Chops with Mushroom Gravy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Paleo
Description
Juicy turkey chops smothered in a rich mushroom gravy for an easy weeknight meal that feels fancy.
Ingredients
- 4 turkey chops (boneless or bone-in)
- 8 oz. sliced mushrooms
- 2 tablespoons butter
- 1 tablespoon oil
- 2 cloves garlic (minced)
- 2 tablespoons flour
- 2 cups chicken or turkey broth
- Salt (to taste)
- Pepper (to taste)
- Paprika (optional)
Instructions
- Pat the turkey chops dry and season both sides with salt, pepper, and paprika.
- In a skillet, heat oil and butter over medium-high heat. Sear the chops for 2-3 minutes on each side until golden. Remove and set aside.
- Add sliced mushrooms to the skillet (add more butter if needed) and cook until soft, about 3-6 minutes.
- Stir in minced garlic, then sprinkle flour over the mushrooms and mix well.
- Pour in the broth while stirring to eliminate lumps. Let it boil for 1 minute.
- Return turkey chops to the skillet, cover, and simmer gently for 8-10 minutes until cooked through and gravy thickens.
- Taste and adjust seasoning before serving.
Notes
For a thicker gravy, let it cook a little longer uncovered. You can use beef chops if you’re short on turkey. Don’t be shy with mushrooms; they reduce significantly during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 150mg
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