Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Pin It Now! Another week...another batch of fun dishes.  Had some meat in the freezer, so using up some of that.  Again, let me know if you cook any of these and how they turn out!  :)  And please, share your recipes with me!


I've made this dish before and the flavors are amazing!  And, the wasabi paste gives a great taste without the spice.  My girls really like this.  I'm going to make it with the cucumbers on the side.  (Maybe some rice for the girls)

• YIELD: 4 servings (serving size: 1 pork chop and about 1 tablespoon 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.

Melanie Barnard, Cooking Light 
MARCH 2006

Spago Cucumber Salad - Cucumber Salad Recipe

2 cups thinly-sliced Persian cucumbers* (I like mine a little thicker)
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
* American or English cucumbers may be substituted, but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. I like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).

In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.
Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.
To serve, divide salad among individual chilled plates.
Makes 4 servings.