|
City Chicken
Pork on a Stick
Ingredients
| 2 | pounds | boneless pork, cut into cubes
| | 1/2 | cup | all purpose flour
| | 1/2 | teas. | garlic salt
| | 1/4 | teas. | pepper
| | 1/4 | cup | butter or margarine
| | 3 | Table. | vegetable oil
| | 1 | env. | onion soup mix
| | 1 | can | (14 oz.) chicken broth
| | 1 | cup | water
| |
| | |
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 the kabobs. Yield: 6 servings.
 
|
|
|
|
