City Chicken (But It's Not Chicken!)

"Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:
1hr 15mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
  • Combine flour, garlic salt and pepper on a plate.
  • Roll kabobs or loose pork chunks in flour mixture until coated.
  • In a large skillet, heat butter and oil over medium heat.
  • Brown meat, turning frequently;drain.
  • Sprinkle meat with soup mix.
  • Add broth and water.
  • Bring to very low boil.
  • Reduce heat; cover and simmer for 1 hour or until tender.
  • Remove meat and keep warm.
  • Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.

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Reviews

  1. Let me be the first to say "Yum!". The pork was soooo tender and the gravy was very flavorful and great over mashed potatoes. It was a little salty even though I used reduced salt broth. I cut up 1 pound of boneless pork chops but made all of the gravy. I didn't use the skewers just stir fried the pork.
     
  2. DH really liked this one. I used garlic powder, half the onion soup mix and skipped the skewers. Definitely a recipe worth repeating.
     
  3. We enjoyed this. I was scrambling for a recipe that didn't have a can of soup involved. This fit the bill beautifully. I used garlic powder and half of the dry soup mix, and it was plenty salty. I thickened the gravy just a bit with Wondra, and added some fresh mushroom slices. Served over egg noodles. Thanks for posting DDW!
     
  4. Mmmm..Very tasty with mashed potatoes.
     
  5. This was very easy and had great flavor. I did not skewer the pork instead just sauted it. The cooking time was significantly less with smaller pieces of meat.
     
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Tweaks

  1. We all loved this! I did not use the skewers and I used garlic powder instead of the garlic salt. I thickened the sauce for a nice gravy and served it with mashed potatoes. It was very yummy and everyone, including the kids, liked this! I will be keeping this recipe to make again!
     
  2. very good and easy.. use low sodium broth and garlic powder and it won't be too salty. I added all broth instead of the water for more flavor. was great and will be making again
     
  3. This is soooo good! Serving with a side of mashed potatoes for the gravy is a must in my book! I do substitute garlic powder for the garlic salt. I figure the onion soup mix and the chicken broth has enough salt for the whole dish all ready.
     
  4. very good! my picky 4 year old even liked it. I used the garlic powder instead of the saltand omitted the water. I followed all directions except for cooking on the stove.I used my crockpot to cook the pork, let it cook about 4 hours on high and I poured ajar of pork gravy over top of the meat after adding all the other ingredients, then thickened the sauce with cornstarch 20 minutes before serving.will definitely make this again!
     
  5. Halved the recipe for the two of us. First words out of my mouth: "Mmmm... comfort food!" From my husband: "This is perfect for a rainy day." I think we're both saying the same thing... it was perfect. I used boneless chicken breast chunks instead of pork as it's what I had on hand and thawed and it was so tender and juicy. I also subbed garlic powder for garlic salt and that turned out perfectly. The gravy went well on both the meat and potatoes and I had just enough left over for lunch today. Thank you so much, DDW, for a keeper!
     

RECIPE SUBMITTED BY

<p>Hello! <br /> <br />I'm a Montana native that has made my way back after a few moves. I've been married to my high school sweetheart for 24 years and we have twin boys who are 18 years old and Freshman in College.&nbsp;&nbsp; I wasn't ready for this empty nest stuff and just want my boys back home!&nbsp; I'm doing my best to adjust.&nbsp; I have continued cooking and am learning how to scale recipes back for just the 2 of us. My husband and I are partners in our own company and own 13 Subway sandwich shops. I work from our home handling all the financial and clerical duties of the business. <br /> <br />Over the years and especially since finding Zaar, cooking has become my passion. My grandmothers were very good cooks and I have fond memories of the meals they prepared. We love entertaining and nothing pleases me more than having my family and others enjoy the food I make. I love it when the house smells good with dinner or whatever is baking. I came upon recipezaar searching for a rhubarb cake recipe one day. The recipe I chose was a 5 star and my addiction began. It took a few months before I started really utilizing the site but once I did my cooking has never been the same. My family now knows all about having to rate recipes, picking their favorite chefs, etc. It's become a family thing and they have told me that I may never let my membership to Recipezaar ever end. <br /> <br />We love to travel and try to go whenever we can. Owning our own business has helped free up time where we can travel more. We've done some Europe, Canada, and much of the U.S. In the coming years I hope to do a lot more. Eating out when we are traveling is the best. I'm trying to learn more about the restaurants and chefs in places we are visiting so we can try and visit those restaurants and enjoy some of the great places our town just doesn't have. <br /> <br />The whole family loves to ski and we look forward to the season every year - it makes winter tolerable. Renting movies or just hanging out with friends is the making of a relaxing weekend for us.</p>
 
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