Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Boneless pork chops can be difficult. They are not very forgiving once they are overcooked, but unlike some other cuts of meat, they have to be cooked through.  Some of my initial attempts cooking the “other white meat” yielded unpleasant results, so I can sympathize with those of you that “think” you do not like them.  If you are weary of the dry and flavorless pork chop, this is the recipe for you! I have made this recipe at least 20 times and I have never once been disappointed. These pork chops are far from flavorless with their beautiful brown crust that absorbs all of the gingered soy pan sauce!  I like to serve these with wasabi mashed potatoes or rice pilaf and steamed snap peas.  

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Serves 2

adapted from Cooking Light

2/3 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 (6-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons peanut oil (divided)
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
1 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Place panko in a shallow dish. Place egg in another shallow dish. Dip pork in egg; dredge in panko.

Heat peanut oil in a large skillet over medium-high heat; add pork. Cook for 4 minutes on one side, add more oil when flipping and then cook 4 more minutes on other side 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.