City Pork Kabobs with Creamy Mushroom Sauce Recipe | Yummly
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City Pork Kabobs with Creamy Mushroom Sauce

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City Pork Kabobs with Creamy Mushroom Sauce

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  • 4 boneless pork chops (cut into 1-inch cubes)
  • 3/4 cup crackers (rich round, finely crushed)
  • 1 Tbsp. dried parsley
  • 1/4 tsp. pepper
  • 1 tsp. paprika
  • 2 tsp. dried basil (crushed, divided)
  • 1/2 tsp. garlic salt
  • 1/2 tsp. poultry seasoning
  • 1 large egg (beaten)
  • 1/2 cup milk
  • 10.5 oz. cream of mushroom soup
  • 4 oz. mushrooms (drained)
  • 1/2 cup sour cream
  • 2 cups hot cooked noodles
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    1. Heat oven to 400 degrees F. Thread pork cubes onto eight 9-inch skewers. On a shallow plate, mix cracker crumbs, parsley, 1 teaspoon basil, paprika, garlic salt, poultry seasoning and pepper. Brush pork with beaten egg and roll pork kabobs in crumb mixture until lightly coated. Arrange pork kabobs in a shallow baking pan and bake, uncovered, for 15-18 minutes or until pork is just done and kabobs are golden brown.
    2. Meanwhile, for sauce, in a small saucepan combine soup, mushrooms, milk and 1 teaspoon basil. Bring to boiling, stirring constantly; reduce heat and stir in sour cream, heat through but do not boil. Serve sauce over kabobs and noodles.
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