Ultimate winter, "feel good" food! This is a favorite at our house and the gravy just has to be served over some homemade, garlic mashed potatoes. Add some Chunky Cinnamon Applesauce and you have a wonderful meal! This recipe came from a '98 Taste of Home Magazine. This can be a bit on the salty side - exchanging the garlic salt for garlic powder and then using reduced sodium chicken broth would help.

Ingredients

4 serv.

boneless pork, cut into cubes↗2 lbs
cut into cubes
all-purpose flour↗1⁄2 cup
garlic salt1⁄2 teaspoon
pepper↗1⁄4 teaspoon
butter or 1/4 cup margarine↗1⁄4 cup
vegetable oil↗3 tablespoons
(1 7/8 ounce) envelope onion soup mix1
(1 7/8 ounce) envelope
(14 1/2 ounce) can chicken broth↗1
(14 1/2 ounce) can
water↗1 cup
small wooden skewers (If desired)6
If desired

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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