Pork, City Chicken (Pork Chop Dish)

By MarieR

Ingredients

• 2 pounds boneless pork center rib cut into cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup (1/2 stick; 2 ounces) butter or margarine
• 3 tablespoons vegetable oil
• 1 envelope (1-ounce) onion soup mix
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• wooden skewers
• Hot mashed potatoes optional

Preparation

Step 1

Thread pork on small wooden skewers. Combine flour, garlic salt and pepper on a plate, roll kabobs in flour mixture until coated. In a large skillet, heat margarine and oil over medium heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until tender. Remove kabobs and keep warm. If desired, thicken the pan juices and serve over mashed potatoes with the kabobs.
Yield: 4-6 servings.