Recipe by DDW
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.
Top Review by Jennifer Wood
Let me be the first to say "Yum!". The pork was soooo tender and the gravy was very flavorful and great over mashed potatoes. It was a little salty even though I used reduced salt broth. I cut up 1 pound of boneless pork chops but made all of the gravy. I didn't use the skewers just stir fried the pork.
- 2 lbs boneless pork, cut into cubes
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup butter or 1⁄4 cup margarine
- 3 tablespoons vegetable oil
- 1 (1 7/8 ounce) envelope onion soup mix
- 1 (14 1/2 ounce) can chicken broth
- 1 cup water
- 6 small wooden skewers (If desired)
Directions See How It's Made
- 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.).
- Combine flour, garlic salt and pepper on a plate.
- Roll kabobs or loose pork chunks in flour mixture until coated.
- In a large skillet, heat butter and oil over medium heat.
- Brown meat, turning frequently;drain.
- Sprinkle meat with soup mix.
- Add broth and water.
- Bring to very low boil.
- Reduce heat; cover and simmer for 1 hour or until tender.
- Remove meat and keep warm.
- Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.