City Pork Kabobs with Creamy Mushroom Sauce

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4 Servings
100% would make this recipe for City Pork Kabobs with Creamy Mushroom Sauce again.

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

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City Pork Kabobs with Creamy Mushroom Sauce Ingredients

4 boneless pork chops cut into 1-inch cubes1/2 teaspoon poultry seasoning
3/4 cup finely crushed rich round crackers 1 large egg beaten
1 tablespoon dried parsley 1/2 cup milk
1/4 teaspoon pepper 1 10-1/2 oz. can cream of mushroom soup
1 teaspoon paprika 1 4-oz. can mushrooms drained
2 teaspoons dried basil crushed, divided1/2 cup sour cream
1/2 teaspoon garlic salt 2 cups hot cooked noodles

Instructions for City Pork Kabobs with Creamy Mushroom Sauce

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.

Main Ingredient: PorkCuisine: American

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BigOven member

tyson

Republished with Permission, National Pork Council [I posted this recipe.]
rating

yes YES, I would make this recipe again.
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posted Aug 01, 2005 by tyson  email this chef