Prep Time 20m
Cook Time 40m
Ready Time 60m
Yield 4 to 6 servings

  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 1 1/2 pounds butterfly-cut pork chops, cut into thin strips
  • 4 tablespoons Crisco® Pure Vegetable Oil, divided
  • 1 teaspoon instant chicken bouillon granules
  • 1 teaspoon instant beef bouillon granules
  • 1 cup hot water
  • 1/2 cup coarsley chopped onion
  • 1/2 cup chopped carrot
  • 1 (10 oz.) package frozen Brussels sprouts
Preparation Directions
  • Step 1Mix flour, basil, marjoram, salt and pepper in large plastic food storage bag. Add pork. Shake to coat. Heat 3 tablespoons oil in large skillet. Add pork and any remaining flour mixture. Brown over medium-high heat. Remove pork and drippings from skillet.
  • Step 2Dissolve chicken and beef bouillon granules in hot water. Heat remaining 1 tablespoon oil in large skillet. Add onion and carrot. Sauté over moderate heat until tender.
  • Step 3Stir in pork, bouillon mixture and Brussels sprouts. Heat to boiling. Cover. Cook over medium heat, stirring occasionally, about 10 minutes, or until Brussels sprouts are tender and pork is no longer pink.
  • TipServe with mashed potatoes or seasoned rice.
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