Sauteed pork and brussels sprouts in cream sauce

Source : On A Plate Mix Flour Salt And Pepper Paprika And Onion Powder Reserve Any Extra Flour For Thickening Later Dredge Chops In Flour Coating Both Sides ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Taylor Topp

at : October 30, 2025

Step:

On a plate, mix flour, salt and pepper, paprika and onion powder. Reserve any extra flour for thickening later.
Dredge chops in flour coating both sides.
In a hot skillet on medium to high heat, add butter and sprouts, and chops. Cook chops 4-5 minutes each side until golden brown.
Remove chops, and sprouts,set aside and keep warm.
In a small bowl, mix the remaining ingredients. Cook in pan 2 minutes or until bubbley. Add sprouts and chops to pan. Coat food in sauce and serve.

Ingredients

pork cutlets
4 boneless pork chops, 1/4 inch thick. You may pound out thicker chops to achieve thickness
2 tbsp unsalted butter
1 tsp each, salt and pepper
1 tsp onion powder
2 1/2 tsp spanish smoked paprika
3 tbsp flour
3 tbsp corn starch.
1 lb cleaned brussels sprouts, halved
1 tsp brown sugar
2 tbsp heavy cream
8 oz sour cream