City Chicken (But It's Not Chicken!)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. 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.).
  2. Combine flour, garlic salt and pepper on a plate.
  3. Roll kabobs or loose pork chunks in flour mixture until coated.
  4. In a large skillet, heat butter and oil over medium heat.
  5. Brown meat, turning frequently;drain.
  6. Sprinkle meat with soup mix.
  7. Add broth and water.
  8. Bring to very low boil.
  9. Reduce heat; cover and simmer for 1 hour or until tender.
  10. Remove meat and keep warm.
  11. Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.


Most Helpful

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.

Jennifer Wood November 14, 2003

DH really liked this one. I used garlic powder, half the onion soup mix and skipped the skewers. Definitely a recipe worth repeating.

Alisa Lea February 23, 2013

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!

Chicagoland Chef du Jour February 15, 2013

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