City Pork Kabobs  past Creamy Mushroom Sauce

City Pork Kabobs past Creamy Mushroom Sauce

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City Pork Kabobs past Creamy Mushroom Sauce similar to Boneless Pork Chops, Crackers, Dried Parsley, Pepper, Paprika, Dried Basil, Garlic Salt, Poultry Seasoning, Large Egg, Milk, Cream Of Mushroom Soup, Mushrooms, caustic Cream, Hot Cooked Noodles

The ingredient of City Pork Kabobs past Creamy Mushroom Sauce

  1. 4 boneless pork chops cut into 1-inch cubes
  2. 3/4 cup crackers rich round, finely crushed
  3. 1 tablespoon dried parsley
  4. 1/4 teaspoon pepper
  5. 1 teaspoon paprika
  6. 2 teaspoons dried basil crushed, not speaking
  7. 1/2 teaspoon garlic salt
  8. 1/2 teaspoon poultry seasoning
  9. 1 large egg beaten
  10. 1/2 cup milk
  11. 10 1/2 ounces cream of mushroom soup
  12. 4 ounces mushrooms drained
  13. 1/2 cup critical cream
  14. 2 cups hot cooked noodles

The instruction how to make City Pork Kabobs past Creamy Mushroom Sauce

  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.

Nutritions of City Pork Kabobs past Creamy Mushroom Sauce

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