Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

4 May

this is one of my favorite ways to make boneless pork chops!  i use freshly grated ginger and left out the scallions today since i didnt have any!  and i served them over sushi rice.  YUM

Ingredients
  • 2/3 cup panko (Japanese breadcrumbs)
  • 1 large egg white, lightly beaten  ( i used the whole egg)
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon peanut oil
  • Cooking spray  (i used veggie oil)
  • 1/8 teaspoon salt
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)  (i used freshly grated and doubled)
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons sake or dry sherry  (left out)
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon wasabi paste  (tripled)
  • 1/3 cup thinly sliced green onions
Preparation
  • Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
  • Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
  • Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
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