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FOOD-QUICKFIX-MCT -- Whiskey pork, lentils

Whiskey pork with rosemary lentils if perfect for any day.

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.


  • Make pork chops.
  • Make lentils.

Shopping list

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

To buy: Two 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

Yields 2 servings

Two 6-oz. boneless, pork loin chops

Vegetable oil spray

¼ c. whiskey

½ c. water

1 Tbsp. brown sugar

1 Tbsp. 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.

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Nutritional information 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

Yields 2 servings

¼ c. water

1½ c. canned, rinsed and drained lentils

1 medium garlic clove, crushed

½ tsp. dried rosemary

Salt and freshly ground black pepper

2 Tbsp. 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.

Nutritional information 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