Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Source: Cooking Light, March 2006
2/3 C panko
1 large egg white, lightly beaten
4 (4oz) boneless center cut loin pork chops (1/2 inch thick)
1 tsp peanut oil
cooking spray
1/8 tsp salt (I omitted)
1 T bottled ground fresh ginger
1/3 C fat-free, less-sodium chicken broth
2 T sake or dry sherry
2 T low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 C 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.
-Yield: 4 servings (serving size: 1 pork chop and about 1 T sauce)
CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g, poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 65mg; CALCIUM 15mg; SODIUM 454mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 10.8