City Chicken aka Renee's Kitchen Adventures 

By Renee Paj

Pork sirloin cubes are threaded onto skewers, breaded, browned and slow braised until fork tender.


  • 1 pound cubed pork sirloin plus skewers
  • 1/4 cup all purpose flour, seasoned with salt and pepper
  • 1/4 cup eggbeaters, or one egg beaten with 1 TBS water
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1/4 tsp. smoked paprika ( optional )
  • 1 TBS olive oil or vegetable oil
  • 1/2 cup chicken stock
  • 1 can or jar of gravy ( pork or mushroom or one of each mixed together ), heated


  1. Preheat oven to 325 degrees F. Spray a glass baking dish with cooking spray. Set aside. ( I always make double the recipe, so I use a 9 x 13" baking dish..but you could go smaller if you are only making 4 skewers)
  2. Set up a breading station. Seasoned flour, eggbeaters, and then the breadcrumbs. Add the smoked paprika to the breadcrumbs if using. Thread 4 cubes of pork onto each skewer. Dust first with flour, shaking off excess, then dip each skewer into the eggbeaters, followed by the breadcrumbs. Heat a nonstick pan over med high heat with 1 TBS oil of your choice. Brown the breaded pork on all sides. You aren't looking to cook the pork, just get a nice brown.
  3. Once the pork is browned, transfer to the prepared baking dish. Leave a little space between each skewer. Pour chicken stock into the bottom of the pan and cover tightly with foil. Bake in 325 degree oven for 1 1/2 to 2 hours, or until pork is fork tender. Serve with heated gravy. 

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 02 hrs. 00 mins.

Total time: 2 hrs. 10 mins.


  • Calories: 344.6
  • Fat: 13.5g
  • Totalcarbs: 19.5g
  • Protein: 34g
  • Dietaryfiber: 0.9g