A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

395 calories; 22 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 108 mg cholesterol; 480 mg sodium. 998 mg potassium; 22 g carbohydrates; 5 g fiber; 4 g sugar; 29 g protein; 1749 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 97 mcg folate; 1 mcg vitamin b12; 172 mg calcium; 3 mg iron;

Reviews (1)

12 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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).