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
Real Mom Kitchen
Ingredients
- 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
Instructions
- 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.
Adapted from Mommy’s Kitchen.
