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Pork Cutlets with Brussels Sprouts

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Start to Finish: 28 minutes
 
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Pork Cutlets with Brussels Sprouts
gdunigan1 says:
This was awsome, my son loves it, the darker you cook the brussels sprouts the better they taste, I ......
This 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.
  more

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.

Nutrition Facts

  • Calories 395,
  • Total Fat (g) 22,
  • Saturated Fat (g) 11,
  • Monounsaturated Fat (g) 8,
  • Polyunsaturated Fat (g) 2,
  • Cholesterol (mg) 108,
  • Sodium (mg) 480,
  • Carbohydrate (g) 22,
  • Total Sugar (g) 4,
  • Fiber (g) 5,
  • Protein (g) 29,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 1.6,
  • Calcium (DV%) 17,
  • Iron (DV%) 19,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 2 )
1871312868
gdunigan1 wrote:

This 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 Abuse
jholdaway3975966 wrote:

We like the sauce better with 2 tsp dijon mustard added.

10/30/2009 07:36:23 PM Report Abuse

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