Ingredients Jump to Instructions ↓

  1. 4 whole boneless pork chops, cut into 1 inch cubes

  2. 3/4 cup finely crushed butter-flavored crackers

  3. 1 tablespoon dried parsley

  4. 2 teaspoons dried basil, divided

  5. 1 teaspoon paprika

  6. 1/2 teaspoon garlic salt

  7. 1/2 teaspoon poultry seasoning

  8. 1/4 teaspoon ground black pepper

  9. 1 egg, beaten

  10. 1 (10 1/2-ounce) can condensed cream of mushroom soup

  11. 1 (4-ounce) jar mushroom stems and pieces, drained

  12. 1/2 cup milk

  13. 1/2 cup sour cream

  14. 2 cup hot cooked egg noodles

Instructions Jump to Ingredients ↑

  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.


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