Wasabi and Panko Crusted Pork with Gingered Soy Sauce

2/3    c           panko breadcrumbs

1                   large egg white, lightly beaten

4       4 oz      boneless center-cut loin pork chops (about 1/2 inch thick)

1       tbsp      oil

1       tbsp      bottled ground fresh ginger

1/3    c           chicken broth

2       tbsp      sake or dry sherry

2       tbsp      low-sodium soy sauce

2       tsp        sugar

1       tsp        wasabi paste

1/3    c           thinly sliced green onions

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

Heat oil in a large nonstick skillet over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan.

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.