Here is what you will need to get started:
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)--I made 1/2 again this recipe so we would have enough
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten ( I used an entire egg)
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil (I had to use more to get them nicely browned a couple Tbsp, I believe)
1/8 teaspoon salt (I like kosher)
1 tablespoon bottled ground fresh ginger (such as Spice World)--I subbed with regular ground ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced 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.
CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 65mg; CALCIUM 15mg; CARBOHYDRATE 10.8g; SODIUM 454mg; PROTEIN 24.5g; FIBER 0.9g
Cooking Light, MARCH 2006
From my table to yours, this was my 7 year old at dinner tonight. Can anyone guess what he got into before dinner?