Grilled City Chicken Skewers – A Midwest Favorite Reimagined

Ingredients:

• 2 lbs pork chops, bone removed and cut into 1.5-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp Dijon mustard
• 1 cup Italian-style breadcrumbs or panko
• Wooden skewers (soaked in water for 30 min)
• Neutral oil for brushing or spraying
• Optional for serving: Stone-ground mustard, ranch, or creamy garlic dipping sauce

Instructions:

1. Debone pork chops and cut meat into 1.5-inch cubes. Discard or save bones for stock.
2. Season pork cubes with salt, pepper, garlic powder, and onion powder.
3. Skewer 4–5 cubes onto each soaked wooden skewer, packing tightly.
4. Brush each skewer with Dijon mustard (or dip in beaten egg), then coat in breadcrumbs.
5. Preheat grill to medium heat (around 350°F), and set up for indirect cooking.
6. Place skewers over indirect heat and cook for 25–30 minutes, turning occasionally, until golden and internal temp reaches 145°F.
7. Move skewers over direct heat and grill 1–2 minutes per side to crisp up the breadcrumbs.
8. Let rest briefly before serving with your favorite dipping sauce.

Suggested Sides:

Served with sautéed cabbage and onions, plus foil packet potatoes grilled to perfection. A comforting, nostalgic meal with a modern twist.