City Chicken Kobobs

By GmaJan12

Ingredients

• 2 pounds boneless pork, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup butter, cubed
• 3 tablespoons canola oil
• 1 envelope onion soup mix
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• Hot mashed potatoes

Details

Servings 4

Preparation

Step 1

Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated.

In a large skillet over medium heat, brown kabobs in
butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.

Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs. Yield: 4-6 servings.