Simple breaded kabobs that
are served over noodles. The simple sauce pulls the meal together.
City Pork
Kabobs with Creamy Mushroom Sauce
4 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 teaspoons dried basil, crushed, divided use
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 large egg, beaten
1/2 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
1 (4-ounce) can mushrooms, drained
1/2 cup sour cream
2 cups 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 to 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.
