We don’t play about real-deal comfort food, nothing like turkey carbonades is smothered in rich, homemade gravy. I grew up with the southern cooking, learned from my great -grandmother in Louisiana, and so smothered dishes were always on the table. I have tested and perfected this recipe, so you don’t have to worry about dry meat or boring gravy, it is seasoned just right, soft and full of taste.
Turkey pork chops are cuts of turkey, usually taken from the thigh or chest that are cut into thick, chopping portions, a bit like how pork carbonades are cut. They are usually blunt, fleshy and full of taste. In the store you may also see them labeled as cutlets, especially if they are without legs.
Turkey carbonages ingredients
- Olive oil
- Turkey pork chops/chops: you usually find turkey carbonades in larger supermarkets, local butchers or markets that have a wide range of cuts. They are more common around the holidays, but some stores they hold all year round filled.
- Smoked pepper, garlic powder, onion powder
- Diced onions
- Butter
- Flour
- Broth
How to make turkey pork chops
Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.
- Season the Turkey: Pat the turkey carbonades dry and then rub them on both sides with smoked bell pepper, garlic powder, onion powder, salt and pepper. This locks the taste before they even touch the pan.
- The pork chops scare: Heat a little olive oil in a heavy frying pan over medium heat. Once hot, add the turkey carbonades in a single layer. SCREVER 3-4 minutes per side until it is brown. Don’t worry about cooking them, you just build the taste. Remove the pork chops and set aside.
- Cook the onions: Add the onions cut into cubes in the same frying pan. Saute 2-3 minutes until it is soft and golden and scrape those brown pieces from the bottom of the pan.
- Make the roux: Add the butter to the frying pan with the onions. Once melted, sprinkle the flour and constantly stir about 1-2 minutes. This makes a roux that will make your gravy thicker.
- Build the gravy: Slowly pour in the broth while you beat or stir to prevent nodules. Keep stirring until it smoothes in a golden brown gravy. Taste and adjust herbs if necessary.
- Smoor de Turkey: Bring the framed turkey carbonades back to the frying pan and nest in the gravy. Reduce the heat, cover and simmer for about 15-25 minutes, or until the turkey is soft and cooked. Make sure that the turkey reaches an internal temperature of 165 degrees with the help of a meat thermometer.
- Serve: Spoon the pork chops and lots of gravy over rice, mashed potatoes or noodles. Don’t forget a cookie or corn bread to mop that gravy.
Turkey pork chops recipe
We don’t play about real-deal comfort food, nothing like turkey carbonades is smothered in rich, homemade gravy. I grew up with the southern cooking, learned from my great -grandmother in Louisiana, and so smothered dishes were always on the table. I have tested and perfected this recipe, so you don’t have to worry about dry meat or boring gravy, it is seasoned just right, soft and full of taste.
Ingredients
Optional gravy for braised turkey carbonades
Instructions
Pat the turkey carbonades dry and then rub them on both sides with smoked bell pepper, garlic powder, onion powder, salt and pepper. This locks the taste before they even touch the pan.
Heat a little olive oil in a heavy frying pan over medium heat. Once hot, add the turkey carbonades in a single layer. SCREVER 3-4 minutes per side until it is brown. Don’t worry about cooking them, you just build the taste. Remove the pork chops and set aside.
Add the onions cut into cubes in the same frying pan. Saute 2-3 minutes until it is soft and golden and scrape those brown pieces from the bottom of the pan.
Add the butter to the frying pan with the onions. Once melted, sprinkle the flour and constantly stir about 1-2 minutes. This makes a roux that will make your gravy thicker.
Slowly pour in the broth while you beat or stir to prevent nodules. Keep stirring until it smoothes in a golden brown gravy. Taste and adjust herbs if necessary. If the gravy is too thick, add extra broth. Stir (and keep adding broth) until the gravy reaches the desired consistency. I usually use 2 cups.
Bring the framed turkey carbonades back to the frying pan and nest in the gravy. Reduce the heat, cover and simmer for about 15-25 minutes, or until the turkey is soft and cooked. Make sure that the turkey reaches an internal temperature of 165 degrees with the help of a meat thermometer.
Spoon the pork chops and lots of gravy over rice, mashed potatoes or noodles.
Power supply
Portion: 1portionCalories: 334kcalCarbohydrates: 6GEgg white: 57GFat: 8G
Nutritional data
Macros are provided as courtesy and may not be seen as a guarantee. This information is calculated using myfitnespal.com. To obtain the most accurate nutrition information in a certain recipe, you must calculate the nutritional information with the actual ingredients used in your recipe, using your desired nutrition calculator. You are the only one responsible for guaranteeing that all food information provided is accurate, complete and useful.
Substitutions and variations
- Bouillon options: I usually use chicken broth, but turkey broth or even vegetable broth works great. Use what you have at hand.
- Butterfoot: From butter? Use olive oil or avocado oil for sautry the onions and building your gravy base.
- Add some vegetables: Mushrooms, bell pepper or even celery can be added to the gravy for extra taste and texture.
- Spice it up: Add cayenne pepper or ground red pepper flakes if you like a little warmth in your gravy.
- Criminal gravy: For a richer, creamier finish, stir a dash of heavy cream or half and half as soon as the gravy is finished simmering.
- Different cuts of Turkey: If you can’t find pork chops, use wings, drumsticks or even turkey mates. Adjust the cooking time to ensure that the meat becomes soft.
- Make a meal from one pan of it: Throw in some small red potatoes or carrots while the turkey is simmering, and you have your main course and sides ready in one frying pan.
Frequently asked questions and recipes pro -tips
Yes! If you can’t find Turkey pork chops, work wings or drumsticks. Just know that the cooking time might be a little longer because they are larger pieces.
The key is to first scorch them for taste and then let them simmer low and slowly in the gravy. That way they stay juicy and take on all those herbs.
No, but I recommend it if you have one. Cast iron gives you that beautiful scorching on the turkey and helps the gravy to develop deep taste. Every frying pan with a heavy soil or Dutch oven will also work.
Absolute. Turkey dressing carbonades that are beautifully heated. The flavors get even better the next day, so don’t be afraid to make them ahead of meal prepared or Sunday dinner.
Yes, keep them in an airtight container with the gravy for a maximum of 3 months. Defrost in the fridge at night and then heat low and slow so that they stay soft.
What should I serve with braised turkey carbonades?
Rice is classic because it catches all that gravy, but buttermilk puree potato puree” Southern corn breadOr even worked noodles. Add Collard Greens with smoked turkey or Southern green beans For a complete album in southern style.
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