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2 cups chicken broth
1 pinch thyme
1 1/4 cups all-purpose flour
1 whole bay leaves
salt ; to taste
black pepper ; to taste
1 1/4 pounds pork tenderloin ; cut into 1 inch cubes
Submitted by elnoob
This is tender, skewered pork tenderloin (or mock chicken). City chicken may have its origins in Pennsylvania.
Cal: 312 Fat: 2g Carbs: 31g Protein: 35g Fiber: 1g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
In a small bowl, combine flour, salt and pepper. Roll pork cubes in flour, and thread onto skewers. Add pork to a large skillet and cook on medium heat, browning on all sides. Drain off oil. Add thyme, bay leaf and broth. Reduce heat and simmer for 1 hour or until meat is tender and sauce has thickened. Serve with mashed potatoes or rice.
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