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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
Details
Servings 4
Preparation
Step 1
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 (µg) 97,
Cobalamin (Vit. B12) (µg) 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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