City Chicken {mock chicken dish}

City Chicken (Mock Chicken Dish) |
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Today’s recipe may be called chicken, but it really isn’t chicken.  City Chicken {mock chicken dish} is actually pork.  I did some research on how the city chicken came to be and discovered that in Germany in the 1700s it was illegal to raise chickens in the city so inexpensive cuts of pork became a substitute for chicken.  Another similar dish called mock chicken also became popular during the Depression because pork was cheaper than chicken.  There are variations of this dish in different areas of the United States and from what I found this dish today is considered the “Cleveland version”.

I found this recipe and adapted it from my good friend Tina over at Mommy’s Kitchen.  Tina is an awesome cook and I love her to death.  In another life, I swear I could have been a southerner!  I feel so at home with her.  I just wish we got to see each other more often, love ya girl.

Now, I wanted to try this dish on my hubby because he usually isn’t a fan of pork.  When he asked what was for dinner I was able to tell him City Chicken.  I didn’t trick him though, after he tasted it, he knew it was pork.  However, he did like it.  The whole family enjoyed it.  I usually can’t loose if it has mashed potatoes and gravy with it!

City Chicken (Mock Chicken Dish) |

City Chicken

Real Mom Kitchen

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  • 2 lbs. boneless sirloin pork chops cut into 1 inch cubes
  • ½ cup flour
  • pepper to taste
  • dash of garlic powder
  • ¼ cup butter
  • 3 Tbsp canola oil
  • 1 pkg. dry onion soup mix
  • 1 ¼ cup chicken broth
  • 1 cup water
  • 1 bay leaf
  • cooked rice pasta, or mashed potatoes to serve over


  • In a bowl, combine the flour, pepper, and garlic powder.
  • Add the pork to flour mixture. Coat each piece well with flour. Shake off any excess.
  • Heat butter and oil in a large skillet. Add the pork and cook until all pieces are cooked and browned. Drain off any excess fat.
  • Sprinkle the dry onion soup over the pork. Then add the broth, water, and bay leaf. Give it a stir and then bring to a simmer.
  • Cover and simmer for 40 minutes. Remove the bay leaf and serve. If gravy isn't thick enough, add 1-2 tablespoons of cornstarch or flour to the same amount of water until mixed well and add to the gravy while stirring.
Tried this recipe?Let us know how it was!

Adapted from Mommy’s Kitchen.

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  1. I’m making City Chicken for Father’s Day – our recipe uses pork loin cut into 1″ pcs, threaded onto to wooden skewers lightly dusted with flour, dipped in egg/milk then crushed saltines with salt, pepper & garlic. Lightly browned on stovetop and baked covered with Cream of Mushroom Soup and Sour Cream. Served over rice.

  2. I remember my aunt making city chicken when I was a kid. I don’t know if she used pork or veal, but it was on a skewer. Yum. It’s hard to imagine chicken being more expensive than pork!

  3. Omigosh! When I was a kid my mom would make city chicken. It was a cube of pork alternated with a cube of round steak on a skewer and chicken fried! It was one of my favorites.

  4. In my corner of the world, at that time, So. Ill., they were called veal birds. I loved them like crazy. I always assumed they were actually veal. Anybody?

  5. Laura your photo is so pretty. That is one of my favorite dishes. I’m glad you husband liked it because I know men can be picky at times. We are sisters at heart and you would do great here in the south. Luv ya girlie.

  6. Back in the 1970s-early 1980s some of our grocery stores still sold city chicken, but the pork was on a skewer so you could pick it up like a chicken leg – my mom used to make it all the time until they stopped selling it in the stores. Thanks for the recipe and the memories!