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.
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
Instruction
- 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.
