Whiskey 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.
Rosemary lentils call for canned lentils, which work well here. If you can find them, try steamed lentils in a vacuum pack. These are not packed in sauce and have a firmer texture than canned.
This meal contains 509 calories per serving, with 15 percent of calories from fat.
• Fred Tasker's wine suggestion: That sweet hint of whiskey would be nicely matched by a pinot noir.
HELPFUL HINTS:
• Any type of pork chop can be used. Be sure a meat thermometer reads 160 degrees.
• Any type of whiskey can be used.
• Apple juice can be substituted for whiskey.
COUNTDOWN:
• Make pork chops.
• Make lentils.
SHOPPING LIST
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.
Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.
