2/3 cup Panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 large boneless, center-cut loin pork chops (I bought butterfly chops)
1 tsp peanut oil - I used olive oil
1/2 Tbsp ground ginger
1/3 cup fat-free, less sodium chicken broth
2 Tbsp sake or dry sherry - I used sherry
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 cup thinly sliced green onions
Rice made according to package directions - I used Uncle Ben's Jasmine rice with parsley sprinkled on top
1. In a shallow dish, place the egg white and lightly whisk. In another dish, add the breadcrumbs.
2. Dredge the pork in the egg white and then coat in breadcrumbs.
3. In a nonstick skillet, coated with cooking spray, heat the oil over medium heat.
4. Cook the pork chops about 4 minutes on each side, being careful not to burn. (The chops I bought were about an inch thick and took about 20-30 minutes to cook)
5. In a small bowl, whisk together chicken broth, soy, sherry, sugar and wasabi paste.
6. Remove the pork chops and set on a plate. Reduce heat down, and add ginger. Stir constantly until it starts to brown (this was only like 15 seconds for me), and then pour in the sauce. Stir around to loosen the browned bits in the pan.
7. Stir in the green onions...
8. Pour sauce over the pork chops and serve with rice.
***We loved this dish. It took a little longer than expected, but in the end, it was delicious. I'd definitely try it again, but buy thinner chops. We will be having this again.