03/12/15 - On the next Topical Currents we turn to chef, author and syndicated columnist Linda Gassenheimer and her yearly Saint Patrick’s Day salute. We’ll visit with Ireland-born Martin Lynch, co-owner of the renowned John Martin’s Irish Pub & Restaurant in Coral Gables. He’ll give tips for a traditional St. Patty’s celebration . . . while wine columnist Fred Tasker handles the libations. That’s Topical CurrentsThursday at 1pm.
Whiskey Pork with Rosemary Lentils
“Water of life,” better known as whiskey, is believed to have been first distilled in Ireland. It is certainly very much a part of the Irish culture. It lends a subtle, intriguing flavor to boneless, pork chops. 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.
RECIPES
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 big 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. Makes 2 servings.
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. Makes 2 servings.
NUTRITION INFORMATION
Whiskey Pork: Per serving: 331 calories (22 percent from fat), 8.0 g fat, (2.1 g saturated, 3.5 g monounsaturated), 120 mg cholesterol,, 37.7 g protein, 7.6 g carbohydrates, 0.3 g fiber, 185 mg sodium. Rosemary Lentils: 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.
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.
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.
