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

2 pork loin chops (1″ thick)
1 tablespoon cooking oil
1 can cream of mushroom soup
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
dash pepper

in a skillet over medium heat, brown the pork chops in oil; set aside. in an ungreased 8″ square pan, combine soup, milk, rice and seasonings; mix well. top with pork chops. cover and bake at 350 degrees for 45 minutes or until meat is tender. uncover and bake 5 minutes longer. let stand 10 minutes before serving.

2 servings

pork coating mix (below)
4 pork chops
1/4 cup milk

PORK COATING MIX:
2 tablespoons yellow cornmeal
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon paprika

prepare pork coating mix. dip chops into milk. shake each pork chop in pork coating mix, coating both sides. cook on rack in shallow roasting pan in 425 degree oven until done and brown, 30-35 minutes.