Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

OK, I made this. Kroger doesn't sell wasabi paste, so I used wasabi powder. Also D always buys fresh ginger. So I used that.

Still not wasabi enough (this is the 2nd time having made it). I remembered about it after FFG reminded me of it. We had it with Basmati Rice which I also cannot make.

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Photo by ALB

Ingredients
2/3 cup panko (Japanese breadcrumbs) (I added 1/4 Tsp Wasabi Powder here)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste (I added 2 tsp of Wasabi...next time I will add 1 TBSP)
1/3 cup thinly sliced green onions

Preparation
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.


Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)

CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 65mg; CALCIUM 15mg; SODIUM 454mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 10.8g

Cooking Light, MARCH 2006