Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Ladies and Gents, we have a winner. 

This was our favorite dish of the week. We made it for dinner at home last night and really enjoyed it!

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce (adapted from Cooking Light)

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Ingredients:

2/3 cup Panko (Japanese breadcrumbs)

1 large egg white, lightly beaten

2 large boneless, center-cut loin pork chops (I bought butterfly chops)

1 tsp peanut oil

Cooking spray

1/2 Tbsp ground ginger (from your spice rack)

1/3 cup fat-free, less sodium chicken broth

2 Tbsp sake or dry sherry (I used sherry)

2 Tbsp low-sodium soy sauce

2 tsp sugar

1 tsp wasabi paste (I couldn't find this, so I used a heaping Tbsp of wasabi sauce, found near the condiments in the grocery store)

1/3 cup thinly sliced green onions

Rice made according to package directions (I used Taste of Thai Jasmine Rice, and added some chopped parsley)

In a shallow dish, place the egg white and lightly whisk. In another dish, add the breadcrumbs.

Dredge the pork in the egg white and then coat in breadcrumbs.

In a nonstick skillet, coated with cooking spray, heat the peanut oil over medium heat.

Cook the pork chops about 4 minutes on each side, being careful not to burn. I think our stove must just get really hot, because we had to cook at less than medium heat, and longer than 4 minutes. We used a thermometer to make sure they got to 160 on the inside. Then, they were perfect!

In a small bowl, whisk together chicken broth, soy, sherry, sugar and wasabi paste.

Remove the pork chops and set on a plate. Reduce heat down, and add ginger. Stir constantly until it starts to brown (this was only like 15 seconds for me), and then pour in the sauce. Stir around to loosen the browned bits in the pan.

Stir in the green onions...

Pour sauce over the pork chops and serve with rice. Deeeeeelish!!!! This is a big new favorite in our house!