Our freezer is busting with boneless pork loin chops because of a special at our local grocery store. I’ve been playing with pork recipes all month. This is my favorite!
One of my favorite ways to prepare boneless pork chops is to bread and bake them. Over the years I have had good experiences and bad experiences with breaded pork chops. Either they were too greasy, too bread-y, no flavor or too tough. I finally found a delicious recipe with a bit of an Asian slant to it…
Wasabi and sake with your chops!
I got the recipe from Cooking Light but it need a bit of adjusting so pay attention….
I started with four boneless pork loin chops and lined up my breading repertoire…
Flour, egg whites, and Panko bread crumbs…
Panko bread crumbs are crispier and lighter than traditional bread crumbs. Once you try Panko – you’ll never go back! I also have two egg whites lightly beaten and flour. (The original recipe doesn’t call for flour, but trust me – it does help it all stick together better!)
Dredge the chop in flour and coat both sides, then plop it in the egg whites. I use a tong or a fork to move them from bowl to bowl, otherwise you’ll have breaded fingers!
Egg on both sides and take it right to the bread crumbs. Handle gently so the crumbs don’t fall off the chops.
Saute the chops in a large skillet using 1 tsp. peanut oil and 2 tsp. canola oil. The peanut oil adds a wonderful depth of flavor!
Here’s where the original recipe and I have parted ways. The original recipe calls for the peanut oil and spray oil – don’t do it! Your chops will burn and stick. It also says that the chops will be done by sauteing them for four minutes on each side.
Not my chops!
Panko bread crumbs tend to burn easily and if you’re using 1/2 inch chops, you’re going to need to bake them after they brown. I baked them for about 12 minutes in a 350 oven.
While the chops are baking, prepare the sauce by combining the ground fresh ginger, the chicken broth, the sake (I used dry sherry instead), soy sauce, sugar and (drum roll please)…
Pour the sauce into the hot skillet where you just remove the chops and whisk to collect the browned goodies the chops left behind.
After the chops are baked, spoon a little sauce over the chops and top with chopped green onions.
I served them with brown rice and steamed snow peas and carrots.
Recipes below…but before I go, I wanted to share what my doggies are smiling about today.
That’s right, I add all the pieces of the veggies that I pinch off or would otherwise toss and mix them into their dry food. They loved it!
Here’s my version of the recipe (I also doubled the sauce from the original recipe – you can thank me later!)
Asian Baked Pork Chops (adapted from Cooking Light)
2/3 cup panko (Japanese bread crumbs)
2 large egg whites, lightly beaten
1/2 cup flour
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
2 teaspoons canola oil
1/8 teaspoon salt
2 tablespoons bottled ground fresh ginger (such as Spice World)
2/3 cup fat-free, less-sodium chicken broth
4 tablespoons sake or dry sherry
4 tablespoons low-sodium soy sauce
4 teaspoons sugar
2 teaspoon wasabi paste (0r more if you want more heat)
1/3 cup thinly sliced green onionsPlace panko in a shallow dish. Place egg white in another shallow dish. Place flour in another shallow dish. Dredge pork in flour and then dip pork in egg white; dredge in panko.Heat peanut oil in a large nonstick skillet coated with canola oil over medium-high heat; add pork. Cook for 4 minutes on each side or until browned. Remove pork from pan; sprinkle with salt. Place pork in a shallow baking dish that has been sprayed with cooking spray. Bake in a 350 degree oven for 10 – 12 minutes until done.
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. Spoon sauce over pork. Top with green onions.