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 (fat free if you are on Weight Watchers)
2 Tbsp milk (used 1%)
1 tsp packed brown sugar
1. 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.
2. In large skillet cook sprouts in hot butter over medium high 5-8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.
3. In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in the center. Remove from skillet. Cover; keep warm.
4. 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.
*Tip: can also bake the pork if you would rather not do in the skillet.