4 boneless pork chops cut into 1-inch cubes
3/4 cup finely crushed rich round crackers
1 tablespoon dried parsley
1/4 teaspoon pepper
1 teaspoon paprika
2 teaspoons dried basil crushed, divided
1/2 teaspoon garlic salt
1/2 teaspoon 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
Heat oven to 400 degrees 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.
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