4 whole boneless pork chops, cut into 1 inch cubes
3/4 cup finely crushed butter-flavored crackers
1 tablespoon dried parsley
2 teaspoons dried basil, divided
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 egg, beaten
1 (10 1/2-ounce) can condensed cream of mushroom soup
1 (4-ounce) jar mushroom stems and pieces, drained
1/2 cup milk
1/2 cup sour cream
2 cup hot cooked egg noodles


1. Preheat oven to 400 degrees F. Thread pork cubes onto 8 9-inch skewers. In 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.
2. Arrange pork kabobs in a shallow baking pan and bake, uncovered, for about 15 to 18 minutes or until pork is just done and kabobs are golden brown. Meanwhile, in a small saucepan, combine soup, mushrooms, milk and remaining basil. Bring to a boil, stirring constantly; reduce heat and stir in sour cream, heat through but do not boil. Serve sauce over kabobs and noodles.

This recipe features pork cutlets which are simply thinly cut pork chops. The beauty of cutlets is that they cook quickly. Serve these cutlets with fried apples and steamed green beans.

Pork Kebabs with Creamy Mushroom Sauce
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