City Chicken ( Mock Chicken)
2 pounds boneless pork, cut into cubes (I use pork tenderloin)
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup butter
3 tablespoons vegetable oil
1 envelope dry onion soup mix
1 (14 1/2 ounce) can chicken broth
1 cup 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. The pan juices thicken on their own.