Pork Cutlets With Brussels Sprouts
"For those of us who love Brussels sprouts."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless pork chops (each 1/2 inch thick)
- 1⁄4 cup all-purpose flour
- 2 teaspoons paprika or 2 teaspoons smoked paprika
- 1 lb Brussels sprout, trimmed and halved
- 2 tablespoons butter
- 1 (8 ounce) carton sour cream or (8 ounce) carton light sour cream
- 2 tablespoons milk or 2 tablespoons half-and-half
- 1 teaspoon brown sugar, packed
directions
- Using meat mallet or heavy rolling pin pound pork, layered between plastic wrap, to 1/4-inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.
- In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.
- In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.
- For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts.
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Reviews
-
A different way of serving sprouts. The sauce really complimented both the sprouts and the pork.<br/>Easy to make. I served ours with jacket baked potatoes and chunky cut steamed carrots.<br/>Made for NZ/Australia swap May 2011 :)
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
