Wasabi And Panko Crust Pork With Gingered Soy Sauce
|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)|
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.