City Chicken (But It'S Not Chicken!)

• 2 lbs boneless pork, cut into cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup butter or 1/4 cup margarine
• 3 tablespoons vegetable oil
• 1 (1 7/8 ounce) envelope onion soup mix
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 6 small wooden skewers (If desired)

1. Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
2. Combine flour, garlic salt and pepper on a plate.
3. Roll kabobs or loose pork chunks in flour mixture until coated.
4. In a large skillet, heat butter and oil over medium heat.
5. Brown meat, turning frequently;drain.
6. Sprinkle meat with soup mix.
7. Add broth and water.
8. Bring to very low boil.
9. Reduce heat; cover and simmer for 1 hour or until tender.
10. Remove meat and keep warm.
11. Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.

pork, allpurpose, garlic salt, pepper, butter, vegetable oil, onion soup, chicken broth, water, wooden skewers

Taken from www.food.com/recipe/city-chicken-but-its-not-chicken-75316 (may not work)