City Chicken or Mock Chicken T & T
2 lbs. boneless pork, cut into cubes - I use pork tenderloin
1/2 c. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. butter
3 tbl. vegetable oil
1 envelope (dry) onion soup mix
1 can (14 1/2 oz.) chicken broth
1 c. water
hot mashed potatoes
small wooden skewers, soaked
Thread pork on small wooden skewers. Combine flour, garlic powder 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 with the kabobs.
Last edited on 25 October 2007 06:58 pm by Chris in NM
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