City Kabobs
Taste of Home
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This old-fashioned mock chicken dish, actually made of tender perfectly seasoned pork, is one that my mom relied on often during 55 years of marriage. The delicious gravy is so good over mashed potatoes.
-Barbara Hyatt, Folsom, California
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 1 hour
Ingredients:
- 2 pounds boneless pork, cut into cubes
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 cup butter or margarine
- 3 tablespoons vegetable oil
- 1 envelope onion soup mix
- 1 can (14-1/2 ounces) chicken broth
- 1 cup water
- Hot mashed potatoes
Directions:
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 butter 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 kabobs. Yield: 4-6 servings.