City Pork Kabobs with Creamy Mushroom Sauce

City Pork Kabobs with Creamy Mushroom Sauce

2 reviews, 3 star(s). 100% would make again

Ready in 45 minutes

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


4 boneless pork chops; cut into 1-inch cubes
3/4 cup rich round crackers; 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
1 10.5-oz can cream of mushroom soup
1 4-oz can mushrooms; drained
1/2 cup Sour cream
2 cups noodles; hot cooked

Original recipe makes 4



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.


Republished with Permission, National Pork Council

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Beautiful Photo, wow, keep um coming, CCheryl
CCheryl 5y ago

Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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