Monday, April 29, 2013

Wasabi Pork Chops


1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops
1 tsp peanut oil
1/8 tsp salt
1 Tbsp fresh ginger, grated
1/3 cup chicken broth
2 Tbsp sake
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 cup thinly sliced green onions


Place panko in a shallow dish. Place beaten egg in another shallow dish or bowl. Dip the pork in egg; dredge in panko. On the stove, heat the peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook the pork until done. Remove pork from pan and sprinkle the pork with salt. Using the same pan you just cooked the pork in, Reduce heat to medium and add ginger to pan. Cook for 30 seconds, stirring constantly. Combine the chicken broth, sake, shoyu, sugar and wasabi paste in a small bowl, stirring well with a whisk. Then, add that mixture to pan, scraping the pan to loosen browned bits. Stir in green onions. Spoon sauce over pork. Enjoy with a nice and fresh green salad and brown rice. ONO!

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