City Pork Kabobs with Creamy Mushroom Sauce

Name: City Pork Kabobs with Creamy Mushroom Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless pork chops cut into 1-inch cubes; 3/4 cup crackers rich round, finely crushed; 1 tablespoon dried parsley; 1/4 teaspoon pepper; 1 teaspoon paprika; 2 teaspoons dried basil crushed, divided; 1/2 teaspoon garlic salt; 1/2 teaspoon poultry seasoning; 1 large egg beaten; 1/2 cup milk; 10 1/2 ounces cream of mushroom soup; 4 ounces mushrooms drained; 1/2 cup sour cream; 2 cups hot cooked noodles

PORK

14Ingredients

45Minutes

┅Calories

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Ingredients
US|METRIC
SERVINGS:

4 boneless pork chops (cut into 1-inch cubes)
3/4 cup crackers (rich round, finely crushed)
1 tablespoon dried parsley
1/4 teaspoon pepper
1 teaspoon paprika
2 teaspoons dried basil (crushed, divided)
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 large egg (beaten)
1/2 cup milk
10 1/2 ounces cream of mushroom soup
4 ounces mushrooms (drained)
1/2 cup sour cream
2 cups hot cooked noodles

Directions

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.
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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