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Wasabi And Panko Crust Pork With Gingered Soy Sauce Recipe
|Panko||2⁄3 Cup (10.67 tbs) (Japanese Breadcrumbs)|
|Egg white||1 Large, lightly beaten|
|Boneless center cut loin pork chops||16 Ounce (4 Chops, 4 Ounce Each, About 1/2 Inch Thick)|
|Peanut oil||1 Teaspoon|
|Bottled ground ginger||1 Tablespoon, use fresh (Such As Spice World)|
|Fat free low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Sake/Dry sherry||2 Tablespoon|
|Low-sodium soy sauce||2 Tablespoon|
|Wasabi paste||1 Teaspoon|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
Calories 279 Calories from Fat 92
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 3.1 g15.6%
Trans Fat 0.1 g
Cholesterol 76 mg
Sodium 533 mg22.2%
Total Carbohydrates 14 g4.8%
Dietary Fiber 1.2 g4.6%
Sugars 3.7 g
Protein 27 g54.8%
Vitamin A 7.3% Vitamin C 7.2%
Calcium 2.6% Iron 7.9%
*Based on a 2000 Calorie diet
Place panko in a shallow dish.
Place egg white in another shallow dish.
Dip pork in egg white, and dredge in panko.
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.
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.