Ingredients -

2/3 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 teaspoon peanut oil

Cooking spray

1/8 teaspoon salt

1 tablespoon bottled ground fresh ginger (such as Spice World)

1/3 cup fat-free, less-sodium chicken broth

2 tablespoons sake or dry sherry

2 tablespoons low-sodium soy sauce

2 teaspoons sugar

1 teaspoon wasabi paste

1/3 cup thinly sliced green onions

Directions -

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. 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.