The craziness begins tonight when I host my first of two ‘Lean on Lamb‘ Supper Clubs. The Tri Lamb Group contacted me a few weeks ago asking if I’d like to host a supper club series, and I gladly accepted. The company selects food and lifestyle bloggers from LA, Boston and Washington, D.C. I’ll post about the dinner soon.
I’m spending Saturday and Sunday visiting with friends and family here in LA, then I’m working a post AMA party Sunday night/Monday morning. Let the fun begin! Hope everyone has a great weekend.
1 cup homemade chicken broth
2 tbsp. dry white wine
2 tbsp. low-sodium soy sauce
1 tbsp. sugar
2 tbsp. minced fresh ginger
1 tsp. minced garlic
2 3/4-inch-thick organic boneless pork loin chops
1 tbsp. vegetable oil
2 green onions, chopped
Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend. Place marinade in large Ziploc bag. Add pork and turn to coat. Refrigerate at least 30 minutes and up to 3 hours.
Heat oil in heavy large skillet over medium-high heat. Drain pork and reserve marinade. Add pork to skillet and sauté until cooked through, about 5 minutes per side. Transfer pork to platter. Add marinade and green onions to same skillet. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.