City Chicken - cooking recipe

Ingredients

2 lb. boneless pork, cut into cubes
1/2 c. all-purpose flour
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 c. butter or margarine
3 Tbsp. vegetable oil
1 envelope onion soup mix
1 (14 1/2 oz.) can chicken broth
1 c. water

Preparation

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.
Makes 4 to 6 servings.