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Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Randy Mayor
Yield

4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

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

Nutrition Information

  • calories 215
  • caloriesfromfat 28 %
  • fat 6.8 g
  • satfat 2.1 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 24.5 g
  • carbohydrate 10.8 g
  • fiber 0.9 g
  • cholesterol 65 mg
  • iron 1.1 mg
  • sodium 454 mg
  • calcium 15 mg

How to Make It

  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.