Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sauteed pork and brussels sprouts in cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper. These little guys are endlessly riffable. Throw in chili flakes, cumin seeds, fresh oregano, or any other flavors you love.

Sauteed pork and brussels sprouts in cream sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Sauteed pork and brussels sprouts in cream sauce is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook sauteed pork and brussels sprouts in cream sauce using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sauteed pork and brussels sprouts in cream sauce:

1. Prepare pork cutlets
2. Get boneless pork chops, 1/4 inch thick. You may pound out thicker chops to achieve thickness
3. Make ready unsalted butter
4. Take each, salt and pepper
5. Make ready onion powder
6. Get spanish smoked paprika
7. Make ready flour
8. Get corn starch.
9. Get cleaned brussels sprouts, halved
10. Prepare brown sugar
11. Get heavy cream
12. Prepare sour cream

If you don't think you like Brussels sprouts, I challenge you to try these! Other Brussels sprouts recipes you might enjoy are Brussels Sprouts Gratin, Buffalo Brussels Sprouts with. Add drained cauliflower and Brussels sprouts to sauce. Sautéed Brussels Sprouts with Toasted Walnuts and Dried Cherries.

Steps to make Sauteed pork and brussels sprouts in cream sauce:

1. On a plate, mix flour, salt and pepper, paprika and onion powder. Reserve any extra flour for thickening later.
2. Dredge chops in flour coating both sides.
3. 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.
4. Remove chops, and sprouts,set aside and keep warm.
5. 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.

Add drained cauliflower and Brussels sprouts to sauce. Sautéed Brussels Sprouts with Toasted Walnuts and Dried Cherries. Serve the scallops and Brussels sprouts on plate and drizzle with the mustard IPA sauce. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Brussels sprouts play well with with root vegetables and winter squash.

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