Pork Cutlets With Brussels Sprouts Recipe

Name: Pork Cutlets With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 4 boneless pork chops; 1/2 cup all-purpose flour; 1 tablespoon paprika; 1 lb Brussels sprouts; 2 tablespoons butter; 1/2 cup sour cream; 1/4 cup milk; 1 tablespoon brown sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper

Juicy pork cutlets get a crispy coating before a quick sear, while Brussels sprouts roast to perfection. A creamy paprika sauce ties it all together for a satisfying and flavorful meal that even Brussels sprout skeptics will love! Ready in under 30 minutes.

Prep Time 15 mins

Cook Time 30 mins

Calories 534.9 kcal

Protein 90g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pork Cutlets With Brussels Sprouts

4 boneless pork chops
1/2 cup all-purpose flour
1 tablespoon paprika
1 lb Brussels sprouts
2 tablespoons butter
1/2 cup sour cream
1/4 cup milk
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper

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How to Make Pork Cutlets With Brussels Sprouts

Place pork cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
In a shallow dish, whisk together flour, 1/2 tablespoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Dredge each pork cutlet in the flour mixture, ensuring it's fully coated.
Set aside.
Preheat oven to 400°F (200°C).
In a large oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add Brussels sprouts and roast for 5-8 minutes, stirring occasionally, until crisp-tender and edges are browned.
Transfer the skillet to the preheated oven and roast for another 5-7 minutes, or until Brussels sprouts are tender and slightly caramelized.
Remove skillet from oven and set aside, keeping sprouts warm.
In the same skillet (remove any excess grease), melt the remaining 1 tablespoon of butter over medium-high heat.
Add pork cutlets to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F).
Remove pork from skillet and keep warm.
In the same skillet, whisk together sour cream, milk, and brown sugar. Bring to a simmer over medium heat, stirring constantly, until sauce is slightly thickened.
Stir in the remaining 1/2 tablespoon of paprika.
Serve the creamy paprika sauce over the pork cutlets and roasted Brussels sprouts. Garnish with extra paprika, if desired.