City “Chicken”
Servings
2
Servings
2
Ingredients
Instructions
  1. Thread pork cubes (approx. 5) on small wooden skewers (cut to fit skillet). Combine flour, garlic powder, and pepper. Roll kabobs in flour mixture to coat.
  2. In a large skillet, heat butter and oil. Add skewers; cook until browned, turning frequently. Remove from heat; drain. Sprinkle soup mix over pork, add broth, and one cup of water to skillet. Boil, reduce heat, cover, and simmer for 15–20 minutes until pork is tender. Remove skewers from skillet. Whisk cornstarch and 1 tablespoon cold water together and add to pan juices. Cook until smooth. Serve with mashed potatoes or vegetables.
Recipe Notes

Recipe courtesy of Sandy Drescher, Neillsville, WI.