3/4 pound red or yellow potatoes, with skins, cut into 1/2-inch pieces

2 cups sliced leeks, white and green parts

1½ tablespoons canola oil, divided use

2 8-ounce pork loin chops with bone, visible fat removed

Salt and freshly ground black pepper

1/4 cup whiskey

1/2 cup water

1 tablespoon brown sugar

1 tablespoon Dijon mustard

2 scallions, sliced

Place potatoes and leeks in a microwave-safe bowl and microwave on high 5 to 6 minutes, or until potatoes are soft. Heat 1/2 tablespoon oil in a nonstick skillet over medium-high heat. Brown chops on both sides, about 2 minutes per side. Remove the chops to a plate and set aside. Sprinkle them with salt and pepper to taste.

Add remaining 1 tablespoon oil to the same skillet. Add microwaved potatoes and leeks. Toss in the oil to brown the potatoes, about 3 minutes. Remove them to two dinner plates. Return the pork to the skillet and lower the heat. Add the whiskey, cover with lid and cook 5 to 7 minutes. Place pork on the two dinner plates. Add the water, sugar and mustard to the skillet. Stir to make a smooth sauce. Cook several minutes until the sauce starts to thicken. Spoon sauce over the pork chops and sprinkle scallions on top.

Yield 2 servings.

Per serving: 573 calories (25% from fat), 16.2 g fat (2.2 g saturated, 8.2 g monounsaturated), 96 mg cholesterol, 45.8 g protein, 48.1 g carbohydrates, 5.2 g fiber, 286 mg sodium.