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Pork Cutlets with Brussels Sprouts

Makes: 4 servings
Start to Finish 28 mins
Pork Cutlets with Brussels Sprouts
Ingredients
  • 4 1/2 inch thick  boneless pork chops
  • 1/4  cup  all-purpose flour
  • 2  teaspoons  paprika or smoked paprika
  • 1  pound  Brussels sprouts, trimmed and halved
  • 2  tablespoons  butter
  • 1 8  ounce carton  light sour cream
  • 2  tablespoons  milk or half-and-half
  • 1  teaspoon  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 (Pork Cutlets with Brussels Sprouts)
  • Servings Per Recipe 4,
  • cal. (kcal) 395,
  • Fat, total (g) 22,
  • chol. (mg) 108,
  • sat. fat (g) 11,
  • carb. (g) 22,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 4,
  • pro. (g) 29,
  • vit. A (IU) 1749,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 480,
  • Potassium (mg) 998,
  • calcium (mg) 172,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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