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I made this recipe last week and we really liked it. My hubby is not a fan of brussel sprouts, but knows they are so good for us, so he tried them prepared this way and really liked them!
Enjoy!
hugs,
peg
Pork Cutlets with Brussels Sprouts
Makes: 4 servings
Start to Finish: 28 minutes
Ingredients
4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. 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.
Recipe source: http://www.bhg.com/recipe/pork/pork-cutlets-with-brussels-sprouts/
I made this recipe last week and we really liked it. My hubby is not a fan of brussel sprouts, but knows they are so good for us, so he tried them prepared this way and really liked them!
Enjoy!
hugs,
peg
Pork Cutlets with Brussels Sprouts
Makes: 4 servings
Start to Finish: 28 minutes
Ingredients
4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. 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.
Recipe source: http://www.bhg.com/recipe/pork/pork-cutlets-with-brussels-sprouts/