Main Dishes, Pork Mutton Veal

CITY CHICKEN (PORK)

  • 2 pounds Boneless Pork, cubed
  • 1/2 cup Flour
  • 1/2 teaspoon Garlic Salt
  • 1/4 teaspoon Pepper
  • 1/4 cup Butter
  • 3 tablespoons Vegetable oil
  • 1 envelope Onion soup mix
  • 1 (14.5oz) can Chicken Broth
  • 1 cup Hot Water

    • 1. Combine flour, garlic salt and pepper in a resealable plastic bag. Add cubed pork and shake until coated.

    2. In a large skillet, heat butter and oil over medium heat. Brown the pork cubes; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 45 minutes or until tender. Serve over egg noodles or mashed potatoes. Makes 4-6 servings

    Source: Taste of Home

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!