City Chicken

1-1/4 pounds pork loin, cut into 1 inch cubes
2 cups chicken broth
1-1/2 cups all-purpose flour for coating
salt and pepper to taste
1 pinch dried thyme (I usually use fresh rosemary instead, but not too
much)
1 bay leaf

Mix salt, pepper and flour in a bowl. Coat pork cubes with flour
mixture. Slide pork onto skewers
In a skillet, brown pork skewers on all sides in a small amount of
vegetable oil. Drain off any excess oil. Add chicken broth, thyme and
bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1
hour or until meat is tender and sauce has thickened. Serve over rice,
noodles, or mashed potatoes. 4 servings.


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