2 pounds boneless pork, cut into cubes
1/2 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter OR margarine
3 tablespoons oil
1 envelope onion soup mix
1 (14 1/2 oz) can chicken broth
1 cup 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-high 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.

4-6 servings