St. Patrick’s Day at John Martin’s Restaurant and Irish Pub in Coral Gables

Mar 13, 2014


03/13/14 - On the next Topical Currents, syndicated food columnist Linda Gassenheimer, special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Martin Lynch from John Martin’s Restaurant and Irish Pub in Coral Gables.  It's all about the pub's St. Patrick’s Day celebrations with on-air food tasting, lots o'laughs, and an Irish poem you don't want to miss.  Tune in for Topical Currents special Food and Dining hour at 1pm on WLRN.

~~Dinner in Minutes~~

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.   

Whiskey Pork with Rosemary Lentils

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.



  • Make pork chops
  • Make lentils.



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 160 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. 


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.


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
  • 1 can lentils


  • vegetable oil spray
  • brown sugar
  • garlic
  • salt
  • black peppercorns


Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer