Pork Cutlets With Brussels Sprouts

For those of us who love Brussels sprouts.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless pork chops (each 1/2 inch thick)
• 1⁄4 cup all-purpose flour
• 2  teaspoons paprika or 2  teaspoons  smoked paprika
• 1  lb Brussels sprout, trimmed and halved
• 2  tablespoons butter
• 1 (8 ounce) carton sour cream or 1 (8 ounce) carton light sour cream
• 2  tablespoons milk or 2  tablespoons half-and-half
• 1  teaspoon brown sugar, packed

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.