#KIphotocontest - Wasabi & Panko Crusted Pork

By á-4174

From COOKING LIGHT magazine - Mar-2006

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Ingredients

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• Main Dishes and Entrées
• Photo by: Randy Mayor
• 2/3 2/3 2/3 cup panko (Japanese breadcrumbs)
• 1 1 1 large egg white, lightly beaten
• 4 4 1/2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1 1 1 teaspoon peanut oil
• Cooking spray
• 1/8 1/8 1/8 teaspoon salt
• 1 1 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 1/3 1/3 1/3 cup fat-free, less-sodium chicken broth
• 2 2 2 tablespoons sake or dry sherry
• 2 2 2 tablespoons low-sodium soy sauce
• 2 2 2 teaspoons sugar
• 1 1 1 teaspoon wasabi paste
• 1/3 1/3 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.
• 4 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.
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Details

Servings 4

Preparation

Step 1

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.