Sunday, June 6, 2010

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 4-ounce boneless center-cut loin pork chops (about 1/2" thick--this is important for the specified cooking time)
2 tsp peanut oil
cooking spray
1/8 tsp salt
2 tbsp bottled ground fresh ginger
2/3 cup chicken broth
4 tbsp sake or dry sherry
4 tbsp soy sauce
4 tsp sugar
2 tsp wasabi paste
2/3 cup thinly sliced green onions

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

2. 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.

3. 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.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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