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City Pork Kabobs
with Creamy Mushroom Saucee

4 boneless pork chops, cut into 1-inch cubes
3/4 cup round crackers (Ritz), finely crushed
1 Tbsp. 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 can (10-1/2 oz.) cream of mushroom soup
1 can (4 oz.) mushrooms, drained
1/2 cup sour cream
2 cups hot cooked noodles

Heat oven to 400 degrees. Thread pork cubes onto eight 9-inch skewers. On a shallow plate, mix cracker crumbs, parsley, 1 tsp. 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 tsp. 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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