Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Ingredients

• 2/3  cup  panko (Japanese breadcrumbs)
• 1  large egg white, lightly beaten
• 4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1  teaspoon  peanut oil
• Cooking spray
• 1/8  teaspoon  salt
• 1  tablespoon  bottled ground fresh ginger (such as Spice World)
• 1/3  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  sake or dry sherry
• 2  tablespoons  low-sodium soy sauce
• 2  teaspoons  sugar
• 1  teaspoon  wasabi paste
• 1/3  cup  thinly sliced green onions

Preparation

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.