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Pork Paillards and Lemon Brussels Sprouts

Pork tenderloin as well as Brussels sprouts were on sale at my grocery store this week so I decided to look through my recipes to see what I find. One of my favourite pork dishes is this one from the Suzanne Somers’ Fast and Easy cookbook – Pork paillards (flattened pork) in this delicious tangy sauce. I modified it a little to avoid cooking with butter over high heat. And I added a bit too much broth this time so the sauce wasn’t thick enough, so you can’t see it very well in this photo. If you make it at home according to the recipe, it will be a lovely, rich pan sauce. I also forgot to flatten the meat, but it was delicious just the same.  For a side dish I decided to try the Lemon Zest Brussels Sprouts from the Tone it Up girls. Sooo good!  The mustard has just enough kick to liven up the Brussels sprouts. And the best part – the whole meal took maybe 30 minutes to make from start to finish. This is a new weeknight favourite.

pork paillards

Pork Paillards with Caper Butter Sauce

4 boneless pork chops

2 Tbsp olive oil

1/2 cup chicken broth

1/2 cup finely chopped onions

2 Tbsp lemon juice

2 Tbsp capers

8 tablespoon butter

Salt and pepper

Pound the pork to half inch thickness. Put  1 Tbsp olive oil in a skillet. On medium high heat fry the pork chops until browned. Remove from pan. Add remaining olive oil and onions and saute for 5 minutes, scrapping any bits off the bottom of the pan. Add chicken broth, cook until broth reduces and pulls all of the little bits of browned bits off the bottom of the pan. Add lemon juice and capers. Take off the heat and add butter to thicken. Pour the sauce over the pork.

Lemon Zest Brussels Sprouts

Makes two servings

2 cups Brussels sprouts
1 Tbs. walnut oil
1 Tbs. minced shallot
2 Tbs. spicy Dijon mustard
2 Tbs. walnuts
¼ tsp. freshly grated lemon zest
1 Tbs. lemon juice
Pinch of sea salt

Cut off the ends of the Brussels sprouts and cut in half lengthwise. Steam Brussels sprouts for 5-8 minutes (until tender). Whisk together oil, shallots, mustard, walnuts, lemon zest, lemon juice in a pan and sauté Brussels sprouts on medium heat for 5 minutes.
Serve & enjoy!


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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