Post by Chris in NM on Sept 4, 2002 12:54:28 GMT -6
City Chicken
2 lbs. boneless pork (tenderloin), cubed
1/2 c. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. butter
3 Tbl. olive oil
1 env. dry onion soup mix
1 (14 1/2 oz.) can chicken broth
1 c. water
hot mashed potatoes
small wood skewers (soaked in water prior to use)
Combine flour, garlic powder and pepper and toss in pork cubes. Thread pork cubes on skewers. In a large skillet, heat butter and oil over med. heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water and reduce heat. Cover and simmer 1 hour or until tender. Serve with or over hot mashed potatoes. 4 to 6 servings