Wasabi Panko Pork
- 2/3 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 4 (4-ounce) boneless center-cut loin pork chops
- 1 teaspoon peanut oil
- 1/8 teaspoon salt
- 1 tablespoon fresh ginger, grated
- 1/3 cup chicken broth
- 2 tablespoons sake
- 2 tablespoons low-sodium Aloha shoyu
- 2 teaspoons sugar
- 1 teaspoon wasabi paste
- 1/3 cup thinly sliced green onions
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Place panko in a shallow dish. Place beaten egg in another shallow dish. Dip pork in egg; 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.