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Monday, June 25, 2012

Panko-Crusted Pork with Wasabi Gingered Soy Sauce

This was a FANTASTIC pork chop dish, and we enjoyed it with steamed veggies on the side.  A nice twist to what can be a boring dish. 


    Panko crusted pork with wasabi gingered soy sauce 

  • Ingredients

  • 2/3 cup panko (Japanese breadcrumbs)
  • large egg white, lightly beaten
  • (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 teaspoon peanut oil or sunflower oil
  • Cooking spray
  • 1/8 teaspoon salt
  • 1 tablespoon ground fresh ginger 
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons sake or dry sherry or vermouth
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sugar (or honey)
  • 1 teaspoon wasabi paste (I like to add 1tbsp of it, cause I love the kick)
  • 1/3 cup thinly sliced green onions

Preparation

  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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