
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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My family really liked this. I used KY Colonel Seasoned Flour instead of the ap flour, and let the sprouts get nice and dark and caramelized. My husband and I didn't care much for the sauce- we didn't think it added anything. We'll definitely make this again with the wonderful fresh brussels sprouts available this time of year, but not bother with the sauce.
12/15/2009 07:20:20 PM Report AbuseThis was awsome, my son loves it, the darker you cook the brussels sprouts the better they taste, I thought I ruined them cause I made them so dark, but they were great, so was the sauce.
11/20/2009 09:14:47 AM Report AbuseWe like the sauce better with 2 tsp dijon mustard added.
10/30/2009 07:36:23 PM Report Abuse