Panko-Crusted Pan Fried Pork Chops
Boneless Pork Chops breaded in crispy Panko, pan fried, then served with a fantastic wasabi-ginger soy dipping sauce. Super delicious 20 minute meal!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 162kcal · Carbohydrates: 17g · Protein: 5g · Fat: 8g · Saturated Fat: 6g · Cholesterol: 1mg · Sodium: 607mg · Potassium: 106mg · Fiber: 1g · Sugar: 5g · Vitamin A: 60IU · Vitamin C: 2mg · Calcium: 32mg · Iron: 1mg