Ingredients
Scale
For the skewers:
- 1½ lbs (680g) pork shoulder or boneless pork chops, cut into 1½” cubes
- Wooden skewers (soaked in water 30 min if baking/frying)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups seasoned breadcrumbs (or crushed saltines for extra crunch)
- 1 tsp paprika
- Salt & black pepper to taste
- 2–3 tbsp oil or shortening (for frying)
Optional gravy or dipping sauce:
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup milk or broth
- 1 tsp Worcestershire sauce
- Pinch of thyme
Instructions
Option 1: Pan-Fried (Traditional)
- Skewer: Thread 3–4 pork cubes onto each soaked wooden skewer.
- Bread: Dredge in flour → dip in egg → coat in breadcrumbs mixed with paprika, salt, and pepper.
- Fry: Heat oil in a deep skillet over medium heat. Fry skewers 3–4 minutes per side until golden brown and internal temp reaches 145°F (63°C). Drain on paper towels.
Option 2: Baked (Healthier)
- Follow breading steps above.
- Place skewers on a greased baking sheet. Spray lightly with oil.
- Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until cooked through and crisp.
Optional Gravy:
- In same skillet, melt butter. Whisk in flour; cook 1 min. Gradually whisk in milk/broth. Simmer until thickened. Stir in Worcestershire and thyme. Serve warm alongside skewers.
💡 Pro Tips:
– Use pork shoulder for juicier results—it stays tender even if slightly overcooked.
– For extra flavor, marinate pork in buttermilk + garlic for 1 hour before breading.
– Serve with mashed potatoes, applesauce, or a simple green salad.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 20 min (+ soaking skewers) | Cook Time: 15 min | Total Time: 35 min
Servings: 4 | Calories: 320 | Net Carbs: 18g | Fats: 16g | Protein: 28g
Servings: 4 | Calories: 320 | Net Carbs: 18g | Fats: 16g | Protein: 28g