Gather all ingredients.

Season turkey chops with poultry seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.

Place flour in a shallow dish. Dredge chops in flour to coat. Reserve remaining flour (about 2 tablespoons).

Heat oil in a skillet over medium-high heat. Cook chops until browned and no longer pink at the center, 6 minutes per batch. Remove chops and cover to keep warm.

Wipe skillet clean, then add butter. Cook mushrooms and onion over medium heat, stirring, for about 8 minutes. Scrape up browned bits.

Stir garlic into skillet and cook until fragrant, about 1 minute.

Sprinkle reserved flour over vegetables. Cook for 1 minute to reduce raw flour taste, then add broth and half and half. Season with remaining salt and pepper. Cook until thickened, about 6 to 8 minutes.