These Boneless Pork Chops are breaded in crispy Panko, pan fried to perfection, then served with a fantastic wasabi-ginger soy dipping sauce. This super delicious recipe is a quick and easy 20 minute meal that you will serve over and over again for dinner!
It’s almost unforgivable how long I’ve been making these pan fried pork chops without sharing it here. I think this pork recipe dates back to 2009 and I’ve passed it along to so many people over the years, my friend Kathleen included, who has asked numerous times, “Why is it not on your website?” So now it finally is!
Another one to be filed under 20 minute meals, this pork recipe is not only crazy delicious, but it’s also incredibly quick and easy!
This recipe is like a simplified version of the Japanese dish Tonkatsu, where pork (or shrimp) is deep-fried, coated in Panko breadcrumbs, and served with Japanese Worcestershire sauce. Instead, we’re pan frying the pork and serving it with a fantastic wasabi-ginger soy dipping sauce. Less oil, less mess, less calories, less time, and just as tasty!
Let’s talk about the ingredients because they’re all really important. (Scroll below for the full printable recipe.)
- Pork – we’re using boneless, center-cut pork loin chops. They need to be 1/2-inch thick. Remove most of the excess fat, but not all of it! The fat will provide flavor.
- Panko Breadcrumbs – these are Japanese breadcrumbs. They are plain white, coarse, and crunchy. Most grocery stores today carry them next to all the other breadcrumbs or in the ethnic-food section. Do not use regular or Italian style breadcrumbs for this recipe.
- Saké – saké is the national beverage of Japan. It’s referred to as wine, but it’s actually a fermented rice beverage (and not even made with grapes or berries.)
- Wasabi – you all know wasabi, right? Most commonly known as that spicy green paste served with sushi. What’s funny is, over 95% of wasabi served in sushi restaurants does not contain any real wasabi. Real Wasabi (which is Japanese horseradish ) is actually quite rare and expensive, even in Japan, and has a more mild taste. So we’re using Wasabi paste. Real or not, it lends awesome heat and saltiness to this dish. Don’t skip it!
- Soy Sauce – one of the best ways to instantly add bold flavor. And because no respectable Asian dish is without it!
- Chicken Broth – chicken broth is an essential ingredient in Chinese cooking and serves as a base for many recipes; it balances out the strong flavors in this dish.
- Sugar – yes, sugar. Don’t freak out. It balances out the salty soy sauce and acidic saké. It’s a small amount, but necessary IMHO.
- Egg White – beaten egg whites provide a sticky surface, which allow ingredients to bond together (in this case the breadcrumbs adhere to the pork.)
- Other – you will also need vegetable oil, salt, fresh ginger, and diced scallions.
- Dry sherry is a really good substitute for the Saké. The alcohol in saké and dry sherry both cook off, but if you don’t want to use any alcohol, low-sodium chicken broth can be used instead. The flavors will not be as bold, though.
- If you cannot find wasabi paste, you can use wasabi powder (which is mixed with water to form a paste), but this is not my preference. I find wasabi powder to be hot, but bland.
- Panko breadcrumbs create this crunchy outer shell to the pork, so don’t ruin it by spooning the sauce on top, which will just make it soggy. Instead, use the sauce for dipping!
- The wasabi-ginger sauce is thin. If you want it to be thicker, you can add a touch of cornstarch while it’s simmering.
What to serve with this Pan Fried Pork Chops Recipe
I always serve this dish with these roasted snap peas – they pair perfectly! But you can serve this dish with any sautéed or roasted green vegetable or carrots, cooked white rice, or a cool cucumber salad.
Other Pork Dinners To Try!
Watch the video for these Pan Fried Pork Chops
Panko-Crusted Pan Fried Pork Chops
- 1/2 cup low-sodium chicken broth
- 3 tablespoons Saké (or dry sherry)
- 3 tablespoons low-sodium soy sauce
- 3 teaspoons granulated sugar
- 1 teaspoon wasabi paste
- 1 cup Panko bread crumbs
- 1 large egg white (, lightly beaten)
- 4 (4 ounce) boneless center-cut loin pork chops ( (about 1/2-inch thick))
- 2 tablespoons vegetable oil
- 1/8 teaspoon kosher salt
- 1 tablespoon finely minced fresh ginger
- 2 scallions (, diced)
- Roasted snap peas, for serving
- In a small bowl, whisk together the chicken broth, dry sherry, soy sauce, sugar, and wasabi. Set aside.
- Place bread crumbs in a shallow dish. Place egg white in another shallow dish. Dip each pork chop in the egg white and then dredge in the Panko until coated.
- Warm oil in a large nonstick skillet over medium-high heat; swirl to coat. Add pork and cook until golden brown, about 4 minutes per side (adjusting heat if they’re browning too quickly.) Transfer pork to a plate and spinkle with the salt.
- Reduce heat to medium; add ginger to pan and cook for about 30 seconds, stirring constantly. Add the chicken broth mixture, scraping pan to loosen any browned bits.
- Stir in the scallions.
- Slice pork and serve on individual plates with snap peas, with the Wasabi-Ginger sauce for dipping.