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

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    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

Method

1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
2. 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.
3. 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