1/2 cup all purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1/4 cup butter or margarine

3 tablespoons vegetable oil

1 envelope vegetable soup mix

1 can (14-1/2 ounces) 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 heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for one hour or until tender. Remove and keep warm. If desired, thicken pan juices and serve over mashed potatoes with the kabobs. YIELD:4-6 SERVINGS