City Pork Kabobs with Creamy Mushroom SauceNational Pork CouncilUSEntreeMeat Simple breaded kabobs that are served over noodles. The simple sauce pulls the meal together. Ingredients4 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. Download this recipe |