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 tbsp dried parsley flakes
1 tsp dried basil, crumbled
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp poultry seasoning
1/4 tsp pepper
1 egg, beaten
1 (10.5 oz) can condensed cream of mushroom soup
1 (4 oz) can mushroom stems and pieces, drained
1/2 cup milk
1 tsp dried basil, crushed
1/2 cup sour cream
2 cup hot cooked noodles

TO PREPARE THE KABOBS:
Preheat oven to 400 degrees F.

Thread pork cubes onto eight 9-inch skewers. Set aside.

On a shallow plate, mix cracker crumbs, parsley,1 tsp basil, paprika, garlic salt, poultry seasoning and pepper.

Brush pork cubes with beaten egg; roll kabobs in crumb mixture until lightly coated. Arrange kabobs in a shallow baking pan.

Bake, uncovered 15-18 minutes or until pork is just done and kabobs are golden brown.

TO PREPARE THE SAUCE:
In a small saucepan, combine soup, mushrooms, milk and 1 tsp basil. Heat to boiling over medium heat, stirring constantly. Reduce heat and stir in sour cream; heat through but do not boil.

TO SERVE:
Lay kabobs on a bed of hot cooked noodles; spoon sauce over all.

Servings: 4
Source: Best Recipes, April 1995