Wasabi And Panko Crust Pork With Gingered Soy Sauce Recipe
Ingredients
| Panko breadcrumbs | 2/3 Cup (16 tbs) | |
| 1 large egg white, lightly beaten | ||
| 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) | ||
| Peanut oil | 1 Teaspoon | |
| Cooking spray | ||
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1 Tablespoon | |
| 1/2 cup fat-free, less-sodium chicken broth | ||
| 2 tablespoons sake or dry sherry | ||
| 2 tablespoons low-sodium soy sauce | ||
| Sugar | 2 Teaspoon | |
| 1 teaspoon wasabi paste | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
Directions
1.
Place panko in a shallow dish.
Place egg white in another shallow dish.
Dip pork in egg white, and dredge in panko.
2.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork.
Cook 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 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 onions.
Spoon sauce over pork.
Place panko in a shallow dish.
Place egg white in another shallow dish.
Dip pork in egg white, and dredge in panko.
2.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork.
Cook 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 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 onions.
Spoon sauce over pork.
Chef
