2 lb. boneless pork, cut into cubes
1/2 c. all-purpose flour
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 c. butter
3 tbsp. vegetable oil
1 envelope onion soup mix
1 (14 1/2 oz.) can chicken broth
1 c. water

Thread pork on small wooden skewers. Combine flour, garlic, salt 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.

Makes 4 to 6 servings.