I’ve never met a pork chop I didn’t like. This particular pork chop was especially lovely. The recipe name alone is filled with my favorite buzz words: wasabi, panko, ginger, mmm.
I did stray from the recipe in a couple of key ways. It called for ‘bottled ginger’ and I used fresh, because fresh is always better, right? The recipe also called for searing the pork chops for 4 minutes on each side until they are cooked through. I have never found this method of cooking pork chops successful. I’m not sure what exactly I’m doing wrong, but whenever I attempt it I always end up with a nice brown crust and a cold pink center. Which… is grody. Luckily there’s an easy solution to this. I always preheat my oven to 400 and get a casserole dish ready so that when my pork chops are browned I can toss them in the oven to finish cooking through. This does not compromise the crispiness of the top crust and ensures a salmonella-free meal.
The one negative I have to say about this recipe is that the wasabi flavor was mostly absent. It’s possibly I just needed a paste with a heartier kick, though.
Three more tips:
1. Double the sauce. More sauce is never an unwelcome guest to the party (the recipe below is how I made it, the link above is the original).
2. Slice the carrots on the bias. For some reason, visually this goes with the Asian style of the dish (hrm… that sounds vaguely racist).
3. If fresh snow peas are not in season, grab a bag of frozen ones. They work just as well.
|Wasabi and Panko-Crusted Pork with Gingered Soy Sauce|
- 4 pork chops
- 1 cup of panko
- 2 large carrots, peeled and sliced on the bias
- 2 cups fresh snow peas
- 1 egg white
- 2 cups cooked white rice
- 3 green onions, sliced
- 1 inch of fresh ginger (peeled and diced)
- 2/3 cup chicken broth
- 4 tablespoons cooking sherry
- 4 tablespoons soy sauce
- 4 teaspoons sugar
- 2 teaspoons wasabi paste
- peanut oil
- Preheat oven to 400 degrees.
- Lightly beat egg white in a shallow bowl. Place panko in another shallow bowl.
- Heat small amount of peanut oil in a non-stick skillet on medium high. Dip each pork chop first in egg white and then in panko. Brown in pan.
- Finish cooking pork chops through in the oven in a casserole dish.
- Saute carrots and snow peas in the pan in a little bit of peanut oil. Set aside.
- Mix chicken broth, sherry, soy sauce, sugar and wasabi paste in a bowl. Saute ginger for 30 seconds in skillet on medium. Add mixture. Cook another minute until sauce is simmering. Remove from heat and stir in green onions.
- Serve with veggies, rice and pork chop all topped in sauce.