Taste of Home
City Kabobs
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
This old-fashioned mock chicken dish is actually made of tender perfectly seasoned pork. This city chicken recipe's gravy is so good over mashed potatoes, too. —Barbara Hyatt, Folsom, California
Ingredients
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2 pounds boneless pork, cut into 1-inch cubes
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1/2 cup all-purpose flour
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1/2 teaspoon garlic salt
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1/4 teaspoon pepper
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1/4 cup butter, cubed
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3 tablespoons canola oil
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1 envelope onion soup mix
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1 can (14-1/2 ounces) chicken broth
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1 cup water
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Hot mashed potatoes
Directions
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1.
Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated.
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2.
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.
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3.
Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs.
Nutrition Facts
2 each: 393 calories, 23g fat (9g saturated fat), 109mg cholesterol, 986mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 33g protein.
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