City Pork Kabobs With Creamy Mushroom Sauce

• 4 boneless pork chops cut into 1-inch cubes
• 3/4 cup crackers rich round, finely crushed
• 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
• 10 1/2 ounces cream of mushroom soup
• 4 ounces mushrooms drained
• 1/2 cup sour cream
• 2 cups hot cooked noodles

1. 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.
2. 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.

pork chops, crackers, parsley, pepper, paprika, basil, garlic salt, poultry seasoning, egg, milk, cream of mushroom soup, mushrooms, sour cream, noodles

Taken from www.yummly.com/recipe/City-Pork-Kabobs-with-Creamy-Mushroom-Sauce-2247834 (may not work)