City Chicken or Pork
Discover the hearty flavors of "City Chicken or Pork," a classic comfort food dish that’s as rich in tradition as it is in taste. Despite its name, this dish features tender, seasoned pork cubes threaded onto skewers, coated in a flavorful breadcrumb crust, and baked to golden perfection. With a crisp exterior and juicy interior, the skewers are first browned in a skillet and then oven-baked with a savory chicken or beef stock for extra moisture and depth. Perfectly paired with creamy mashed potatoes or roasted vegetables, "City Chicken or Pork" is a family-friendly meal that brings nostalgia to your table in just over an hour. Ideal for cozy dinners and easy entertaining, this recipe combines simple ingredients with a presentation-worthy finish, making it a timeless favorite.
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Recipe Information
Ingredients
- 2 pounds Pork (shoulder or loin), cut into 1-inch cubes
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 Eggs
- 0.25 cup Milk
- 1.5 cups Breadcrumbs (plain or seasoned)
- 0.25 cup Vegetable oil (for browning)
- 6 Wooden or metal skewers
- 1 cup Chicken or beef stock
Instructions
Preheat your oven to 350°F (175°C).
If using wooden skewers, soak them in water for 10-15 minutes to prevent burning while cooking.
Season the pork cubes with half of the salt, pepper, and garlic powder.
Thread the seasoned pork cubes onto the skewers, leaving a small space between each cube for even cooking. Each skewer should have about 4-5 cubes, depending on size.
Set up a breading station: In one shallow dish, mix the flour with the remaining salt, pepper, and garlic powder. In a second dish, whisk together the eggs and milk. In a third dish, pour the breadcrumbs.
Dredge each pork skewer in the flour mixture, ensuring an even coating. Follow with dipping the skewer into the egg mixture, letting any excess drip off. Finally, coat the skewer with breadcrumbs, pressing gently so they adhere well.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, brown the breaded skewers on all sides, about 1-2 minutes per side. Work in batches if necessary.
Once browned, transfer the skewers to a 9x13-inch baking dish. Pour the chicken or beef stock into the bottom of the dish, being careful not to pour it over the breadcrumbs.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the breadcrumbs are crispy and the pork is fully cooked (165°F internal temperature).
Let the skewers rest for 5 minutes before serving. Serve hot with mashed potatoes, gravy, or a side of vegetables.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
