Pork Cutlets with Brussels Sprouts
A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.
Recipe from Midwest Living
4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 teaspoons paprika or smoked paprika
1 pound Brussels sprouts, trimmed and halved
2 tablespoons butter
1 8 ounce carton light sour cream
2 tablespoons milk or half-and-half
1 teaspoon packed brown sugar
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. Makes 4 servings.
Per Serving: cal. (kcal) 395, Fat, total (g) 22, chol. (mg) 108, sat. fat (g) 11, carb. (g) 22, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 4, pro. (g) 29, vit. A (IU) 1749, vit. C (mg) 1, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 480, Potassium (mg) 998, calcium (mg) 172, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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