If you think you don't like Brussels sprouts, think again! The small leafy green vegetable is horribly misunderstood, but I assure you, when you give it a second chance you'll be amazed and delighted by the flavor.
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,
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