Panko Crusted Pork with Ginger Soy Dipping Sauce
Prep Time
Serves
Cooking Mode
⅓ cup Compliments Soya Sauce
3 tbsp Compliments Liquid Honey
1 tbsp fresh ginger, minced
¼ cup Compliments Unbleached FlourSalt and freshly ground pepper
2 Compliments Large Eggs, beaten to blend
1 cup panko (Japanese bread crumbs)
1½ pounds boneless thin-cut pork chops
4 tbsp Compliments Butter
⅓ cup Compliments Soya Sauce
3 tbsp Compliments Liquid Honey
1 tbsp fresh ginger, minced
¼ cup Compliments Unbleached FlourSalt and freshly ground pepper
2 Compliments Large Eggs, beaten to blend
1 cup panko (Japanese bread crumbs)
1½ pounds boneless thin-cut pork chops
4 tbsp Compliments Butter
Directions
1In a small saucepan, mix together soy sauce, honey, and ginger.
2Place over Medium high heat and stir often just until warm, about 2 minutes.
3Remove from heat and set aside.
4In a wide, shallow bowl, mix together flour, salt and pepper to taste.
5Pour beaten eggs into another wide, shallow bowl.
6Spoon panko into a third shallow bowl.
7One at a time, dip pork chops first into flour to coat, then into eggs, then into panko, making sure chops are evenly coated.
8Place coated chops on a plate.
9Melt half the butter in a 12-inch nonstick frying pan over medium-high heat.
10Add half the pork.
11Cook until undersides are golden brown, about 3 minutes.
12Turn pork over and cook until other sides are browned and meat is no longer pink in center (cut to test), 3-4 more minutes.
13Transfer chops to a serving platter and keep warm; repeat to cook remaining pork in remaining butter.
14Strain soy sauce mixture and divide among 4-6 small bowls to use as a dipping sauce.
15Serve immediately.
Tips
1
To cut down on your saturated fat intake, sauté the pork chops in olive oil instead of butter.
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