City Pork Kabobs with Creamy Mushroom Sauce

Simple breaded kabobs that are served over noodles. The simple sauce pulls the meal together.

Ingredients

4 Each boneless pork chops, cut into 1-inch cubes
3/4 Cup finely crushed rich round crackers
1 Tablespoon dried parsley
1/4 Teaspoon pepper
1 Teaspoon paprika
2 Teaspoon dried basil, crushed, divided
1/2 Teaspoon garlic salt
1/2 Teaspoon poultry seasoning
1 Large egg, beaten
1/2 Cup milk
10.5 Ounce cream of mushroom soup
4 Ounce mushrooms, drained
1/2 Cup sour cream
2 Cup hot cooked noodles

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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