Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

I feel so strange admitting this, but I used to hate pork chops as a kid. As in, I detested them and I would throw a fit whenever I saw my mom preparing them for dinner. I have no idea why, because as an adult I love pork, and I love trying new recipes involving pork chops. This particular recipe is one of my new favorites. I never thought that I could serve a pork dinner with my favorite accompaniments for sushi (soy sauce, ginger and wasabi) but lo and behold, it can be done! This was a surprisingly easy recipe, and Will ate his dinner so enthusiastically I was worried he was going to be sick later on that evening. (He wasn't). I can't wait to make this dish again!
Source: Cooking Light, March 2006

  • 2/3 cup panko (Japanese breadcrumbs)
  • 1 large egg white, lightly beaten
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon peanut oil
  • Cooking spray
  • 1/8 teaspoon salt
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons sake or dry sherry
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon wasabi paste
  • 1/3 cup thinly sliced green onions

1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

2. 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.
3. 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.
4. Add broth mixture to pan, scraping pan to loosen browned bits.
5. Stir in green onions.
6. Spoon sauce over pork.


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