Why not do so tonight with this recipe? The sprouts are served alongside lightly floured pork scaloppine. They're sautéed in butter before being tossed with a creamy, slightly sweet sauce. To check out the recipe, read more.
4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar
- 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.
- 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.
- 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.
- 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.
- Main Dishes, Pork