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City Chicken or Mock Chicken |
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| Submitted by: Chris Mendoza on 02/22/2008 | |||||||
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T & T
Ingredients2 lbs. boneless pork, cut into cubes - I use pork tenderloin1/2 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 DirectionsThread 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. CommentsI got this recipe out of a Taste of Home magazine and tweaked it to my memories of when I was growing up in NW Ohio.CoursedinnerDifficultyCity Chicken or Mock Chicken |
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