Pork pieces that are breaded, skewered, and slowly cooked in chicken stock and spices make up this city chicken meal with gravy. Serve with mashed potatoes, rice, or noodles.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
Ingredients
- 1 ¼ pounds pork loin, cut into 1-inch cubes
- 1 ½ cups all-purpose flour for coating
- salt and pepper to taste
- 2 cups chicken broth
- 1 pinch dried thyme
- 1 bay leaf
Instructions
- Mix salt, pepper, and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers.
- In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
- Add chicken broth, thyme, and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 41 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I added sauteed onion and white wine to the gravy. Left in skillet for 20 min then a 325 oven for a little over an hour. Turned out great!
we make this pretty often. I usually throw the thyme in with the flour because I like the smell that it makes while browning the pork. I also don’t skewer the meat, we just throw it into the skillet so it browns evenly on all side. Served over white Basmati rice. My family always devours it.
I make this exactly how it is and we Love this recipe with mashed potatoes!!
This was very good!!! I followed some others by not using the sticks. Browned the cubes as directed. I also added a package of onion soup and brown gravy mix. The only thing is I thought it was a bit salty so will use low sodium broth next time. Also I had no time to bake so put it in the slow cooker. Very very tender with a thick brown gravy.
I will definitely make this again I grew up with this dish and haven’t had it in years – always loved it!. I followed suggestions from some other reviewers in that I coated my skewers in flour with salt, pepper, paprika and dried parsley in a plastic bag, then dip in egg wash and then I used Italian panko bread crumbs. Using short skewers works best in the frying pan while browning (in olive oil). I then transferred the skewers to a baking pan coated with olive oil, added chicken broth to coat the bottom and added dried thyme . Cooked in the oven at 280 degrees for 2 hours. This did not leave enough for a gravy but I felt none was needed. I served this with mashed potatoes, asparagus and applesauce – terrific! Buttered noodles would also be great.
If you have tastebuds, you will like this. I used 3/4 inch thick pork loin chops that I had in the freezer and cut them into 2″ pieces. I also took the other reviewers’ suggestions and added garlic and also replaced half of the chicken stock with prepared french onion soup. Didn’t use skewers, and after browning, baked in the oven with the broth mixture for 45 mins. at 350°. They came out very tender and not greasy at all. It was a huge hit with my guys, and I just might make it for my dad next time he comes to visit!
Made this for dinner tonight and it turned out excellent. I added garlic powder, onion powder, paprika and salt & pepper to the flour before coating the pork. Browned the pieces on the stove top and transferred to the oven to finish – didn’t bother with the skewers. I also added a beef boullion cube to the broth. Flavor was delicious and my kids and husband loved it. Will definitely be added to our dinner rotation .
Great comfort food for a weeknight meal. I added some garlic powder to the sauce at the end of cooking and served the meal with mashed potatoes and green beans I had on hand. Excellent!
This was SOOO good! Just like I remember eating while growing up in Ohio! I didn’t use skewers and browned with light Olive oil,then baked in the over (350 ) for 1 hour. Also added paprika to flour. Thank you for the recipe!
My husband loved this and of the 30 or so recipes i’ve made from allrecipes so far, he said that this one is his favorite. I was skeptical the whole time but it came out well. Hubby says this tastes like shake n’ bake pork chops smothered with gravy. The only thing I did differently was use fresh garlic and onion to add to the gravy which ended up making it a little lumpy. Next time I’ll use powdered onion and garlic as I see some have suggested.
My mother uses a mixture of pork, beef & veal. After browning the city chicken, we also place it in the over covered for an hour.
Simply put…this was absolutely delicious!
Not how I remember City Chicken but this is delicious and easy compared to flour, egg, bread crumb dipping and skewering. Thank you for this simple recipe. I didn’t skewer it. I placed the cubes in a 9 x 13 and added broth. It made a really nice gravy. Served with mashed potato and hot veggie. Yum
Brings back childhood memories of Munhall, PA! Try a little tarragon leaves half-way through.
This recipe came out very tasty! But there are a few things I would change. For one, this recipe calls for far more flour than was needed. I think I had about a cup left over after I had breaded the pork. I also decided not to use the skewers since it would have been cumbersome during the browning process. I think I would use the skewers if I decided to bake them like another review described. Also the pork wasn’t quite as tender as I remember having in my childhood. I think I would cook them longer in the pan or try the baking method. Overall, very good recipe. The flavor is exactly as I remember as a kid!
Delicious! The guys in the house gave it rave reviews.
Very good! My boyfriend told me that it was better than restaurant quality! I didn’t have chicken broth so I substituted it with beef broth. I also added a bit more thyme for flavor. Turned out delicious!! Will be trying again!
I love this recipe. I have made this recipe several times and have gotten rave reviews. I make it as written.
Try this recipe and then cook in cream of mushroom soup. My mom made it this way all the time and it is great!
I can’t believe I found this recipe here. A simular one has been in my family for years. The only difference is that we combine the pork cubes with beef cubes, browned then baked in the oven. ohhhh soooo good.
This is a real crowd pleaser. Can’t do a recipe without tampering — so, I added a pinch of powdered coriander to the flour. Really wakes up the flavor — but remains subtle. Also, I used a fairly flavorful chicken broth mix (powdered) and skipped the bay leaf. Family raved! Be sure to salt and pepper both the flour and the meat.