details
- Serves 4
- Prep time: 20 minutes
- Total time: 30 minutes
Pork
- 1/3 cup less-sodium chicken broth
- 2 tablespoons sake or dry sherry
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon wasabi paste
- 1 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 tablespoon peanut oil
- Cooking spray
- 1/8 teaspoon salt
- 1 tablespoon bottled ground fresh ginger
- 1/3 cup thinly sliced green onions
Coconut Rice
- 1 cup long-grain white rice
- 1 1/4 cups less-sodium chicken broth
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 1/2 cup light coconut milk
- 1/2 teaspoon lemongrass strands
directions
Prepare your rice: combine the rice, broth, salt, and vegetable oil in a medium saucepan over high heat. Bring to a boil. Reduce heat and add the coconut milk and lemongrass. Cover and simmer for 15 minutes or until liquid is absorbed. Let stand 10 minutes; fluff with a fork.
While the rice is cooking, prepare the pork:
Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Set aside.
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. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork. Serve with the rice.