City Pork Kabobs with Creamy Mushroom Sauce

PORK
14Ingredients
45Minutes
Calories

Ingredients

US|METRIC
  • 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
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    Directions

    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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