Wasabi and Panko-crusted Pork with Gingered Soy Sauce

As I'm sitting down to post this recipe tonight I'm scrolling through the drafts in Blogger trying to find the recipe. I finally find it and see that we wrote this draft exactly two years ago to the day, exactly. What a coincidence! Here's what we were saying back then:

"We bought our first organic pork chops for this recipe. We're slowly converting to organic, but it sure is hard to justify paying almost triple sometimes for meat products! I'm sure our bodies thank us for no extra hormones and antibiotics though. Luckily the organic pork chops we got for this recipe weren't too much more. Anyways, this recipe is delicious. Michael made it one night when I was home late from work, so I can't speak to how long it takes. It is a delicious take on traditional pork chops. The sauce is especially yummy, and I would highly recommend doubling it because it just makes enough to thinly spread a layer over each chop. If you're like us, you'll want a nice thick layer of sauce and extra for dipping."

Well, obviously we must have made this soon after we watched the move Food Inc. This spurred us on a short-lived, organic food buying kick. About the only thing we buy that's organic now is milk and chicken. However we did start a garden this year so that's got to count for something. Two year old recipe or not this was still good. Enjoy if you decide to make it! Modified from Cooking Light, serves 3-4.


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


  1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
  2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 6 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
  3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth, sherry, soy sauce, sugar and 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.


Velva said...

We too, have been slowly trying to make the transition to organic meats. It triple the cost but I think worth it-It also helps to make side dishes more of the focus, and less meat.

The pork chops rock!


Jersey Girl Cooks said...

These look like some good chops for a nice hearty dinner.

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