Panko Crusted Pork with Ginger Soy Dipping Sauce

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6


  1. 1/3 cup Compliments Soya Sauce
  2. 3 tablespoons Compliments Liquid Honey
  3. 1 tablespoon fresh ginger, minced
  4. 1/4 cup Compliments Unbleached Flour
  5. Salt and freshly ground pepper
  6. 2 Compliments Large Eggs, beaten to blend
  7. 1 cup panko (Japanese bread crumbs)
  8. 11/2 pounds boneless thin-cut pork chops
  9. 4 tablespoons Compliments Butter


  1. In a small saucepan, mix together soy sauce, honey, and ginger. 
  2. Place over Medium high heat and stir often just until warm, about 2 minutes. 
  3. Remove from heat and set aside.
  4. In a wide, shallow bowl, mix together flour, salt and pepper to taste. 
  5. Pour beaten eggs into another wide, shallow bowl. 
  6. Spoon panko into a third shallow bowl.
  7. One at a time, dip pork chops first into flour to coat, then into eggs, then into panko, making sure chops are evenly coated. 
  8. Place coated chops on a plate.
  9. Melt half the butter in a 12-inch nonstick frying pan over medium-high heat. 
  10. Add half the pork. 
  11. Cook until undersides are golden brown, about 3 minutes. 
  12. Turn pork over and cook until other sides are browned and meat is no longer pink in center (cut to test), 3-4 more minutes. 
  13. Transfer chops to a serving platter and keep warm; repeat to cook remaining pork in remaining butter. 
  14. Strain soy sauce mixture and divide among 4-6 small bowls to use as a dipping sauce. 
  15. Serve immediately. 

Healthier Alternative: To cut down on your saturated fat intake, sauté the pork chops in olive oil instead of butter.