Special Diets

City Pork Kabobs with Creamy Mushroom Sauce

• From: National Pork Board

Ingredients

• 4 boneless pork chops, cut into 1-inch cubes

• 3/4 cup rich round crackers, finely crushed

• 1 Tbs dried parsley

• 1/4 tsp pepper

• 1 tsp paprika

• 2 tsp dried basil, crushed, divided

• 1/2 tsp garlic salt

• 1/2 tsp 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

• 1/2 cup sour cream

• 2 cups hot cooked noodles

In this creamy dish, simple breaded kabobs are served over noodles, while the savory sauce really pulls the meal together.

Directions

• Heat oven to 400° 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 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.