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.

Pork Cutlets with Brussels Sprouts
Total Time:
28 mins


  • 4 0.5 inch thick boneless pork chops

  • ¼ cup all-purpose flour

  • 2 teaspoon paprika or smoked paprika

  • 1 pound Brussels sprouts, trimmed and halved

  • 2 tablespoon butter

  • 1 8 ounce carton light sour cream

  • 2 tablespoon milk or half-and-half

  • 1 teaspoon packed brown sugar


  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 (per serving)

395 Calories
22g Fat
22g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 395
% Daily Value *
Total Fat 22g 28%
Saturated Fat 11g 55%
Cholesterol 108mg 36%
Sodium 480mg 21%
Total Carbohydrate 22g 8%
Total Sugars 4g
Protein 29g
Vitamin C 1mg 5%
Calcium 171.6mg 13%
Iron 3.4mg 19%
Potassium 998mg 21%
Folate, total 96.8mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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