Gerry and I both love this dish - pork chops coated in panko breadcrumbs and sauteed in a little bit of peanut oil and then sauced with a thin sauce containing ginger and soy sauce. I'm not sure exactly what in this combination works so well for us but the crispy coated pork chops coated with the taste of soy sauce and ginger hint of the dipping sauce for sushi. Maybe that's what works for us. It is one of our favorites.
I served this with simple mashed potatoes and stir-fried snow peas.
From a Cooking Light online recipe that I found years ago:
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
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 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon grated fresh ginger (can substitute bottled ground fresh ginger)
1/3 cup fat-free, low-sodium chicken broth
2 tablespoons sake or dry sherry (I use dry sherry)
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly slice green onions
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.
This recipe comes in at 215 calories but you would never guess it.
In spite of it being healthy, Gerry and I agree:
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