Season cod with salt and pepper. Roll or fold the cod if needed and wrap bacon around it, securing with toothpicks. Cod should be completely covered with bacon except at corners.
In a heavy-bottomed skillet, heat olive oil over medium heat. Once oil is hot, add wrapped cod and brown it on all sides for about 5 minutes. Cover skillet and continue cooking about 16 minutes, turning occasionally, until cooked through.
Meanwhile, mince parsley and shallot into small bowl. Whisk in oil followed by coarsely chopped capers.
Once fish is cooked, transfer to a warmed serving platter and let rest for 4 minutes. Remove toothpicks and drain liquid. Cover with sauce and serve.
Dijon Crusted Pork Tenderloin And Brussels Sprouts
1 1/2 – 2 Lb. Pork Tenderloin
1 1/2 Tbsp. Dijion Mustard, plus more for seasoning
1/2 Cups whole Wheat Bread Crumbs
2 tsp Thyme Leaves
3 Tbsp. Olive Oil
1 Lb. Brussels Sprouts, cut in half length-wise
Salt & Peper for seasoning
Preheat oven to 400ºF. Line 2 baking sheets with parchment paper.
Place pork tenderloin in center of one baking sheet. Rub with dijon mustard. In small bowl, stir together breadcrumbs, thyme, salt and pepper. Gently press breadcrumb mixture into surface of pork to cover completely. Drizzle with 1 Tbsp of olive oil.
Arrange Brussels sprouts on second baking sheet and drizzle remaining olive oil over Brussels sprouts and lightly season with salt and pepper.
Place baking sheets in oven and roast until internal temperature of pork is 150ºF and Brussels sprouts are golden brown, about 20 minutes.
Remove from oven and let pork rest for 5 minutes. Slice and serve with Brussels Sprouts and dijon mustard.
Substitue brussels sprouts for your favorite roasted vegetable to make it your own!
Did you know that in a 3 ounce serving of pork there is 24 grams of protein?
Set the date on your Calendar August 16th 2017, World Bratwurst Day!!! This little celebrated day should be a bigger event than what is currently is. These small but hearty sausages are a staple in many homes throughout the world. This day should be a time to get together and honor this small but delicious treat. Continue reading →
If you want a sweet and sour flavor for ribs this is the recipe for you. I’ve used this same kind of sauce with meatballs and loved them, so I thought it would be great for pork as well. Wow does it give you some awesome flavor! Enjoy… I did! Continue reading →
I am a pesto lover so anytime I can add it to a recipe I know I’m going to love it. The flavor is outstanding and the recipe is very easy. It’s a great quick and easy meal with an extra flavor that pushes it to the top! Enjoy… I did! Continue reading →
This is one of the easiest recipes I have ever made. It’s quick to put together when you get home from work. The flavor is outstanding and the Duroc Pork Chops are the best! Very tender and very flavorful. Add a side of green beans and you have the perfect weeknight dinner in under 30 minutes. Enjoy… I did!
Coborn’s Inc. Meat and Seafood Merchandiser
Italian Crusted Boneless Pork Chops
4 Boneless Pork Chops
1/4 Cup All-Purpose Flour
1/2 tsp. Seasoned Salt
1/4 tsp. Garlic Powder
3 T. Milk
1/2 Cup Seasoned Dry Bread Crumbs
2 T. Olive Oil
Shredded Parmesan Cheese, optional
Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick.
In shallow bowl, mix flour, seasoned salt and garlic powder.
Place milk and bread crumbs in separate shallow bowls.
Dip each pork chop in flour mixture, then dip in milk.
Coat well with bread crumbs.
In 12 inch skillet, heat oil over medium heat.
Cook pork in oil 6 to 8 minutes, turning once, until internal temperature of pork reaches at least 145 degrees.
Sprinkle with cheese.
Suggested Wine Pairing Save Me San Francisco Pinot Noir