I got this recipe from cooking light, but I promise when you eat it you will not believe that you are eating something low-cal 🙂
Pork Chops
1 cup panko (Japanese breadcrumbs – find these in the international aisle)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil (vegetable oil is fine too)
Cooking spray
Sauce
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry (white wine works too)
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste (also international aisle)
1/3 cup thinly sliced green onions
– Place panko in a shallow dish.
– Place egg white in another shallow dish.
– Dip pork in egg white; dredge in panko.
– 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.
– 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.
Linda’s Notes:
– I didn’t have everything on the list, so I improvised a little: I used white wine instead of Sake, vegetable oil instead of peanut, and I used some chives I had in lieu of green onions.
– I think this would also be a great sauce to serve with a pork tenderloin
– I served this with asparagus, but I think rice would be a perfect side and maybe a nice salad.
Delusions of Chefery 