Pork Chops a la City Chicken

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Back in the 1930’s, if you lived in a city, chickens were very difficult to get and very expensive.  Pork, on the other hand, was plentiful and cheap.  Creative cooks dreamed up a dish called City Chicken that consisted of cubes of pork which were threaded on skewers, rolled in seasoned flour, browned in oil and then cooked in a seasoned broth.

Recently I had some pork chops to cook and decided make them in the City Chicken fashion.  So I dipped them in seasoned flour, browned them, added broth and cooked them in the oven.  When they were done, I had yummy pork chops with a nice gravy to serve with them.

Pork Chops a la City Chicken
6 pork chops (about 4-6 oz. each)
1/2 c. flour
2 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper, coarse ground if possible
3 T. vegetable oil
2 T. dried, minced onion
1 (14 oz.) can low-sodium chicken broth
Water

Trim chops of any visible fat.  Set aside.  Combine flour, seasoned salt, garlic powder, and pepper in a shallow pan.  Heat oil in a large skillet.  Dredge pork chops in seasoned flour mixture.  Cook in hot oil until browned.  Remove to a 9x13-inch baking pan as the chops brown.  Reserve excess flour mixture.  Add chicken broth and onion to skillet.  Heat till boiling, scraping up any browned bits in skillet.  Pour liquid mixture over chops.  Cover with foil and bake in 350-degree oven until tender, about 1 hour.  Remove chops from baking pan and keep warm.  Pour liquid into a saucepan.  Combine reserved flour mixture with water to make a smooth paste.  Stir into liquid in the saucepan and bring to a boil.  Heat and stir until thickened.  Add additional water if gravy is too thick.  Taste and adjust seasoning.  Add a bit of chicken bouillon if gravy seems too bland.  Makes 6 servings.

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