Ingredients
2 pounds boneless pork, cut into 1-inch cubes1/2 cup all-purpose flour1/2 teaspoon garlic salt1/4 teaspoon pepper1/4 cup butter, cubed3 tablespoons canola oil1 envelope onion soup mix1 can (14-1/2 ounces) chicken broth1 cup waterHot mashed potatoes
Preparation
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.
