Wasabi and Panko Crusted Pork with Gingered Soy Sauce

Hello!  I have missed all of you!  My life has been so crazy lately!  The kids have been keeping me on my toes even more than usual with their busy lives.  Between 3 kids in school, 2 in hockey (soon to be 3), dance, gymnastics, swimming, and many other social things, I feel like there just isn't ever enough time in the day!  As a matter of fact, last night I made hot dogs for dinner **hanging head in shame**.  Do you realize how unlike me that is?  I did, however, redeem myself tonight with these FABULOUS pork chops.  I thought that the sauce would be too spicy for my kids, so I served them theirs without.  What the heck do I know though?  The decided to try it anyway and LOVED it!  It really wasn't spicy at all, it just had great flavor.

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)

Cooking spray

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?