Pork Kabobs w/Mushroom Sauce
Source of Recipe
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Pork Kabobs w/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
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 large egg, beaten
1/2 cup milk
1 10-1/2 oz. can cream of mushroom soup
1 4-oz. can mushrooms, drained
1 teaspoon dried basil
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 15-18 minutes or until pork is just done and kabobs are golden
brown.
Meanwhile, for sauce, in a small saucepan combine soup, mushrooms,
milk and 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.
Serves 4.
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