Simple breaded kabobs that are served over noodles. The simple sauce pulls the meal together.

City Pork Kabobs with Creamy Mushroom Sauce

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 use
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 large egg, beaten
1/2 cup milk
1 (10 1/2-ounce) can cream of mushroom soup
1 (4-ounce) can mushrooms, drained
1/2 cup sour cream
2 cups hot cooked noodles

1. Heat oven to 400°F (205°C).
2. Thread pork cubes onto eight 9-inch skewers.
3. On a shallow plate, mix cracker crumbs, parsley, 1 teaspoon basil, paprika, garlic salt, poultry seasoning and pepper.
4. 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 to 18 minutes or until pork is just done and kabobs are golden brown.
5. 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.

Serves 6.

Nutrition Facts: Calories 560 calories Protein 49 grams Fat 23 grams Sodium 1090 milligrams Cholesterol 210 milligrams Saturated Fat 10 grams Carbohydrates 35 grams Fiber 2 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.