Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

  • carolfitz Posted: 11/11/09
    Worthy of a Special Occasion

    Quick & easy. Made to recipe except pounded the chops to uniform thinness -- recommend this step to tenderize and cut cooking time. Served with snow pea pods and yellow rice. Flavorful sauce and great presentation.

  • LindsayC Posted: 07/13/09
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    Great Recipe! It actually turned out better and more tender than the Ton Katsu at the japanese restaurant that we go to. I did have to triple the oil, but I think it's because my skillet is so large and I needed more to have even a little bit of oil under the pork to fry it. I used sherry for the sauce because I forgot to buy sake. It was definitely good, but i think sake would have been better!

  • nicoleevon Posted: 06/17/09
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    My husband & I both loved this dish - made it exactly as the recipe states & served with edamame & rice. I may try starting it in the pan & finishing in the oven the next time because the cooking spray kept overheating & smoking. Definitely a weeknight keeper regardless.

  • rcacgray Posted: 03/12/09
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    Everyone loved this simple, super tasty dish! We used rice wine in place of sake but thought that the flavor was still excellent. Watch the sauce carefully though after adding the green onion--it had almost boiled off completely before we knew it! Will definitely be making this again.

  • Flits21 Posted: 03/10/10
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    Like the others said, very hard not to burn the panko. My butcher butterflied the chops so they were about 1/2' but I still probably should have pounded them. Definitely up the oil to maybe a tablespoon. Served with mashed yukon gold with a touch of wasabi and steamed snap peas and carrots. Tasty weeknight meal but would not serve to guests. Try not to dredge in sauce as it makes panko lose its texture.

  • MegRosten Posted: 11/04/10
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    This was delicious! My entire family (including kids) loved it! Will be making again!

  • ElizaG Posted: 12/15/08
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    This recipe was so good. I've made it a couple of times with chicken and pork. Either one is excellent. I did pound the chicken/pork so it was fairly thin. Make sure when you cook it you don't move the meat for about 4 minutes to get a nice brown crust. I served it with wasabi mashed potatoes and fresh broccoli. Great easy dinner!

  • MeeshMech79 Posted: 02/07/11
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    This was very easy to make and tasted great! My husband loved the sauce. I liked that it was something different for pork chops. I had some of the ingredients already from making a different Cooking Light recipe so it was wallet-friendly as well.

  • weckyb Posted: 11/08/10
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    My family and I thought that this was a great recipe. However, I preferred the sauce without the green onions because they overpowered it. I will definitely make this again.

  • tomo33 Posted: 04/05/09
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    This was fantastic. I would rate it more than 5 stars if I could. Delicious fast and simple... Served with Jasmine Rice and steamed sugar snap peas with thinly sliced carrots with a lightly heated sesame oil and toasted seseame seeds. Can't wait to make again, this is a keeper. A++++

  • ksamsed Posted: 11/09/09
    Worthy of a Special Occasion

    Very, very good. The first time we tried it as the recipe describes though used wasabi powder. The second time, we made it w/ pheasant and will try chicken next time. The sauce is excellent though will double in the future. A delicous meal for week night or special occasion.

  • anc0406 Posted: 05/01/09
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    Really superb! I used 3.5 oz. slices of pork tenderloin, pounded to the correct thickness. This was really quick and easy. I will definitely make this again. I will use more wasabi in the sauce next time since I like a little mroe heat.

  • dmloss Posted: 01/02/11
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    This recipe was excellent! I followed the recipe exactly, except the pork took longer than 4 minutes on each side. It was more like 8 minutes on each side. As some of the other reviewers mentioned the sauce is excellent and I will double it next time.

  • Belladonna714 Posted: 12/01/09
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    This is a great recipe. I used dry sherry since I had no sake on hand. The panko gives the pork a delicious crunchy crust. However, be careful not to burn it, I had to add much more peanut oil to the pan and still needed to finish chops in the oven. Served with steamed snow peas/carrots And brown rice. Can't wait to make this again!

  • heidilynn Posted: 10/08/09
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    Completely awesome! I think we could do without the panko breading because the sauce is what makes it so good. We used the regular ginger from our spice rack as I could not find the bottled, and it was still delish. I'm putting this into our monthly rotation. Would be good to serve for company as well.

  • CSReach Posted: 01/09/11
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    While this is great with pork chops, I substitue sea scallops and they are also superb with this treatment. Heck, cardboard would taste good with this treatment!

  • jodi17 Posted: 10/04/09
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    This is by far one of my favorite recipes. I add about a tablespoon of sesame oil to the sauce for added depth of flavor.

  • loriegallagher Posted: 03/01/10
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    This was fabulous! We used chicken and it worked just as well. I would double the sauce next time, it was awesome and we wanted more. Served this with vegetable fried rice and a salad.

  • Lolacooks Posted: 11/06/09
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    Good week night meal. The sauce was delicious! I left out the breadcrumbs and used fresh ginger and a lot more wasabi as suggested. My mother could not stop complementing on how good this was. I liked it but my husband, who is very picky, did not. So because of that I won't make it again. But definately worth a try if you like asian food!

  • jsalvaggio Posted: 12/07/09
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    Sauce was excellent!!

  • steponme Posted: 12/01/10
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    This was simple and enjoyed by my family. I've found that panko is my favorite pork chop coating (used it in another CL recipe). I made the suggested sides, steamed rice with steamed snow peas and carrots. Also, as other stated the sauce is delicious.

  • akljht Posted: 02/05/10
    Worthy of a Special Occasion

    My whole family loved this, and I will definitely be making this again! I made by recipe except didn't have sake, so substituted mirin and left out the sugar. It was a little difficult to get the pork cooked through without burning the panko crumbs, but worth the effort. Served with brown rice and broccoli.

  • jaderak Posted: 04/03/10
    Worthy of a Special Occasion

    Wonderful dish, quick and very easy and I'll definitely make this again. I glanced at a few reviews and many noted that they would double the sauce recipe, so I did. Love extra sauce. I browned the first side at med/high heat for 3 minutes (nice golden brown) and then lowered the heat to medium and cooked for 5 minutes on the second side. No burnt panko here. My executive level chef husband thought this dish was very good, too :) The wasabi added very nice flavor w/o the heat. I would def serve this for a special occasion and just for the average every day too. Delish!

  • stevie80 Posted: 08/08/10
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    this was really good and very simple to make...i dont often think to cook w/ pork but its a nice change from chicken. i like sesame flavor so instead of the peanut oil, which i didnt have, i used olive oil and a bit of sesame oil. i steamed some veg & brown rice, i just wish the panko browned the pork like the photo :-)

  • HotAppleC Posted: 11/05/10
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    This was SOOO good. I didn't change the recipe at all and it was delicious! I was tempted to use regular breadcrumbs instead of panko since that's what I had, but I'm glad I decided against it. Definitely worth going to the store for the panko!

  • No Longer Registered Posted: 01/31/11
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    Incredible!! Easy enough for a weeknight meal and good enough for company. Hubby wants me to make this all the time now. Panko and sauce our both a definate must.

  • Shangela Posted: 06/08/11
    Worthy of a Special Occasion

    So I forgot the soy sauce in this recipes... duh. However, even with that omission, this recipe was pretty awesome. My husband immediately said that we are putting this dish in our "AllStar" recipes pile. We will definitely make this again really soon & maybe even add the soy sauce!

  • jfrankh Posted: 05/15/11
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    Delicious!! Like others, I let the pork cook at lower heat for longer than 4 min per side since I didn't pound the chops and didn't want to burn the panko (about 15 min total). Great with jasmine rice and steamed broccoli. The kids (who don't like anything with flavor) enjoyed the pork without the sauce. I didn't have any onions and used sherry, but it was fabulous anyway. I also recommend doubling the sauce (I did, and it was the perfect amount).

  • GalleyWench Posted: 03/16/12
    Worthy of a Special Occasion

    Geez, I want to give more than just 5 Stars!!!! Sauce is unbelieveably yummy! The only thing I did differently was brown the chops then slid them into an 350 degree oven for about 12 to 15 minutes. Definitely a keeper

  • MRWASCHLER Posted: 04/07/12
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    This is one of my family's favorites. We make it at least once a month. I always up the ginger and wasabi to kick up the flavor. Some mentioned problems with burning panko or needing more oil. I agree with the oil so i use spray oil in conjunction with what the recipe calls for. But for the Panko burning, i don't have a problem with that. However I do NOT set my stove temperature strictly at what the recipe suggests. I allow for differences in appliances and adjust the heat as needed. That helps the cooking to be even and beautiful.

  • Charisse44 Posted: 11/20/12
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    My husband LOVED this recipe. I also doubled the sauce and it was the perfect amount. I have made this with both sake and sherry, but I preferred the sake. This is a true winner and is on permanent rotation in our house!

  • KarenWard Posted: 06/26/13
    Worthy of a Special Occasion

    THis is and easy to put together and tasty meal! Love the sauce and the crunchy pork chops. Have made it over and over again.

  • Colloquy Posted: 08/07/13
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    I've made this a few time and love it. I have had problems with the panko burning, but hopefully a lower cooking temp will cure that. I also have trouble finding ground fresh ginger and I'm not sure if you can substitute one for one with fresh minced ginger. Any ideas?

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