Wasabi Panko Crusted Pork Chops

I love the spice and flavors of Asian cuisine and am always looking for new recipes to try out. I found this recipe on cookinglight.com and decided to make a few changes. Firstly you must understand that my boyfriend does not like onions, tomatoes or mushrooms, therefore I must omit these ingredients. However, I have decided that I will start including them into my recipes as “optional” for those of you, like me, who love those ingredients. Secondly, I like my protein tender. I am always afraid of working with chicken or pork without marinating it prior to cooking it. I find that marinating it always helps add a nice texture and flavor to my meats. I prefer marinating in plastic bags because it is easy to clean up and it allows you to evenly coat the meat.

Yield: 4 servings

Ingredients:

For the Marinade:
1 tablespoon honey
3 tablespoons low-sodium soy sauce
¾-1 pound boneless center-cut loin pork chops
1 plastic bag (big enough to hold the pork)
For the Crust:
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
For Cooking and Making the Sauce:
1 teaspoon peanut oil or olive oil
Cooking spray
1/8 teaspoon salt
1 tablespoon ground ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 teaspoon wasabi paste (or more according to the level of spice you like)
1/3 cup thinly sliced green onions (optional)


Preparation:
1. Place the pork in the plastic bag and cover with the honey and soy sauce. Close the bag and shake it until the pork is evenly coated with all of the ingredients. Place the bag in the refrigerator for at least an hour.









2. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
3. Heat peanut oil or olive 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.
4. 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.
I served my broccoli fried rice. It was delicious!