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.
• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 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 tsp peanut oil
• Cooking spray
• 1/8 tsp salt
• 1 tbsp bottled ground fresh ginger (such as Spice World)
• 1/3 cup fat-free, less-sodium chicken broth
• 2 tbsps sake or dry sherry
• 2 tbsps low-sodium soy sauce
• 2 tsps sugar
• 1 tsp wasabi paste
• 1/3 cup thinly sliced green onions
- Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
- 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.
- 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.
This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/wasabi-panko-crusted-pork-with-gingered-soy-sauce