Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare 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 little 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. This slurpable cream of Brussels Sprouts soup tastes nutty and creamy even without dairy.

Sauteed pork and brussels sprouts in cream sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Sauteed pork and brussels sprouts in cream sauce is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have sauteed pork and brussels sprouts in cream sauce using 12 ingredients and 5 steps. Here is how you can achieve that.

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

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

I use a large heavy skillet to. Serve the scallops and Brussels sprouts on plate and drizzle with the mustard IPA sauce. 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.

Stir in mustard and cream; bring to a low boil. Sauteed Brussels Sprouts is a nutrient packed, low carb side dish. The amazing cream sauce in this recipe will entice picky eaters to eat these sprouts! We are finishing the Brussels sprouts in a pan on the stovetop so you can complete the whole cooking process there. Ina prepares an deliciously simple side dish for Thanksgiving.

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