Celebrate St. Paddy’s Day with Whiskey pork.
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 recipe 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.
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, and season with salt and pepper. 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.
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.