Pork Cutlets with Brussels Sprouts
Recipe from Midwest Living

A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.



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Servings: 4
Total Time: 28 mins
Related Categories: Pork, Quick and Easy
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Ingredients
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    4   
    1/2-inch-thick boneless pork chops
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    1/4  cup 
    all-purpose flour
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    2   teaspoons 
    paprika or smoked paprika
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    1   pound 
    Brussels sprouts, trimmed and halved
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    2   tablespoons 
    butter
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    1  8  ounce carton 
    light sour cream
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    2   tablespoons 
    milk or half-and-half
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    1   teaspoon 
    packed brown sugar

Directions
1.
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.
2.
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.
3.
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.
4.
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.
Nutrition information
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 (g) 97, Cobalamin (Vit. B12) (g) 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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