Pork Cutlets with Brussels Sprouts

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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4.0 by 17 people

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  • Makes: 4 servings
  • Start to Finish: 28 mins

Pork Cutlets with Brussels Sprouts

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.
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Nutrition Facts (Pork Cutlets with Brussels Sprouts)

  • Per serving:
  • 395 kcal ,
  • 22 g fat
  • (11 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 108 mg chol. ,
  • 480 mg sodium ,
  • 22 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 29 g pro.
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Reviews (1)

17 Ratings
95 Days Ago
4.0
Quick, light, and tasty. Following the directions exactly resulted in crunchy-tender Brussels sprouts and just-right pork cutlets. A couple of hints: if you use unsalted butter, the sprouts may need a little salt; and remove the pan from the medium-high heat before putting in the sauce to keep it from boiling (and curdling).

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