Penn Herb Wellness Guide
City Pork Kabobs with Creamy Mushroom Sauce
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
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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.