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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Course: Main Course
Keyword: Pan Fried Pork Chops recipe, panko crusted pork