Pork Cutlets With Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For those of us who love Brussels sprouts. 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 1 (8 ounce) carton light sour cream |
2 tablespoons milk or 2 tablespoons half-and-half |
1 teaspoon brown sugar, packed |
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.
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