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Pork Cutlets with Brussels Sprouts
- Makes: 4 servings
- Start to Finish
A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.
1/2-inch-thick boneless pork chops
paprika or smoked paprika
Brussels sprouts, trimmed and halved
light sour cream
milk or half-and-half
packed brown sugar
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. Makes 4 servings.
(Pork Cutlets with Brussels Sprouts)
Servings Per Recipe 4, Thiamin (mg) 1, Fat, total (g) 22, carb. (g) 22, vit. C (mg) 1, sat. fat (g) 11, Niacin (mg) 6, chol. (mg) 108, Riboflavin (mg) 1, Folate (µg) 97, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 8, sugar (g) 4, fiber (g) 5, Cobalamin (Vit. B12) (µg) 1, Potassium (mg) 998, sodium (mg) 480, iron (mg) 3, pro. (g) 29, vit. A (IU) 1749, cal. (kcal) 395, calcium (mg) 172