City Pork Kabobs with Creamy Mushroom Sauce
Crispy, oven-baked breaded pork kabobs served over noodles with a simple 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 ground black 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
- Preheat oven to 400°F (205°C).
- 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 560 calories Protein 49 grams Fat 23 grams Sodium 1090 milligrams Cholesterol 210 milligrams Saturated Fat 10 grams Carbohydrates 35 grams Fiber 2 grams.
Recipe and photograph provided courtesy of National Pork Board.