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
City Kabobs
City Kabobs
Prep Time
20 min
Cook Time
20 min
Yield
6 servings
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
Directions
- 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.
Nutrition Facts
2 each: 393 calories, 23g fat (9g saturated fat), 109mg cholesterol, 986mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 33g protein.
