Ingredients Jump to Instructions ↓

  1. 2 pounds boneless pork -- cut into cubes

  2. 1 1/2 cups all-purpose flour

  3. 1 1/2 teaspoons garlic salt

  4. 1 1/4 teaspoons pepper

  5. 1 1/4 cups butter or margarine

  6. 3 tablespoons vegetable oil i envelope onion soup mix

  7. 1 can chicken broth -- (14-1 1/2 ounces)

  8. 1 cup water hot mashed potatoes

Instructions Jump to Ingredients ↑

  1. Preparation : Thread pork on small wooden skewers. Combine flour, garlic salt and pepper on a plate; roll kabobs in tiour 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 un- til tender. Remove kabobs and keep warm. If desired, thicken the pan juices and serve over mashed potatoes with the kabobs.


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