Preparation:
Thread pork on small wooden skewers. Combine flour, garlic salt and pepper on a plate; roll kabobs in tiour 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 un- til tender. Remove kabobs and keep warm. If desired, thicken the pan juices and serve over mashed potatoes with the kabobs. |
