Wasabi and Panko-Crusted Pork with Gingered Soy Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal. Ingredients:
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 |
Directions:
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. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
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