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.
Total Time: 28 mins
see savings41/2-inch-thick boneless pork chops
see savings1/4 cupall-purpose flour
see savings2 teaspoonspaprika or smoked paprika
see savings1 poundBrussels sprouts, trimmed and halved
see savings2 tablespoonsbutter
see savings1 8 ounce cartonlight sour cream
see savings2 tablespoonsmilk or half-and-half
see savings1 teaspoonpacked 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 (”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