#KIphotocontest - Wasabi & Panko Crusted Pork

From COOKING LIGHT magazine - Mar-2006 My Picture

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

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  • Main Dishes and EntrĂ©es

  • 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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Directions

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.

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