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Whiskey pork, lentils perfect for St. Patrick’s Day (or any day)

By Linda Gassenheimer • Mar 12, 2019 at 7:00 AM

Whiskey lends a subtle, intriguing flavor to boneless pork chops. It’s a quick dinner that is perfect for St. Patrick’s Day or for any day. With very little fat and no bone, the chops can become dry. A secret to keeping the pork juicy is to brown the meat on both sides, lower the heat and let the pork cook, covered. Brown sugar and mustard add a sweet and tangy finish.

The Rosemary Lentils calls for canned lentils which work well here. Steamed lentils in a vacuum pack are now available in some stores. These are not packed in sauce and have a firmer texture than canned. Try these lentils if your store carries them.

Helpful Hints:

— Any type of pork chop can be used. Be sure a meat thermometer reads 145 degrees.

— Any type of whiskey can be used.

— Apple juice can be substituted for whiskey.

Countdown:

— Make pork chops.

— Make lentils.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 2 6-ounce boneless, pork loin chops, 1 small bottle whiskey, 1 jar Dijon mustard, 1 small bunch parsley (optional), 1 bottle dried rosemary and 1 can lentils.

Staples: Vegetable oil spray, brown sugar, garlic, salt and black peppercorns.

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WHISKEY PORK

2 6-ounce boneless, pork loin chops

Vegetable oil spray

1/4 cup whiskey

1/2 cup water

1 tablespoon brown sugar

1 tablespoon Dijon mustard

Salt and freshly ground black pepper

Trim visible fat from pork. Heat a nonstick skillet just large enough to fit the chops over medium-high heat. Spray with vegetable oil spray. Add pork chops and brown on both sides, about 2 minutes per side. Lower heat to medium and add whiskey. Cover with a lid and cook the chops 5 to 7 minutes or until the chops are cooked through. A meat thermometer will read 145 degrees. Remove chops to a plate and add water, sugar and mustard to the skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It will thicken as it reduces, about 3 minutes. Spoon sauce over chops.

Yield 2 servings.

Per serving: 328 calories (21 percent from fat), 7.7 g fat (1.5 g saturated, 3.1 g monounsaturated), 96 mg cholesterol, 40.9 g protein, 7.3 g carbohydrates, 0.3 g fiber, 234 mg sodium.

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ROSEMARY LENTILS

1/4 cup water

1 1/2- cups canned, rinsed and drained lentils

1 medium garlic clove, crushed

1/2 teaspoon dried rosemary

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley (optional)

Place water, lentils, garlic and rosemary in a saucepan. Bring to a boil and cook 2 to 3 minutes. Add salt and pepper to taste. Sprinkle with parsley and serve.

Yield 2 servings.

Per serving: 179 calories (4 percent from fat), 0.7 g fat (0.2 g saturated, 0.1 g monounsaturated), no cholesterol, 13.6 g protein, 31.2 g carbohydrates, 12.2 g fiber, 6 mg sodium.

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(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)

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©2019 Tribune Content Agency, LLC

Distributed by Tribune Content Agency, LLC.

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