Panko-Crusted Pork with Plum Sauce

Plum sauce is a staple in Chinese cuisine, and its tart flavor balances the richness of the pork.

Ingredients

    Pork
  • 2 boneless pork loin chops, cut 3/4-1 inch thick (5-6 ounces each)
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 1/2 cup panko crumbs (see Cook's Tip))
  • 1/4 cup vegetable oil
    Plum Sauce
  • 1/4 cup plum preserves
  • 1 tablespoon soy sauce
  • 1 garlic clove, pressed
  • 1/2 teaspoon finely grated fresh gingerroot
  • 2 tablespoons thinly sliced green onions with tops
  • 1 tablespoon rice vinegar

Directions

  1. For pork, flatten pork to 1/4-inch thickness using toothed side of Meat Tenderizer; trim excess fat. Season both sides of pork with salt. Lightly dredge pork in flour, shaking off excess; dip into beaten egg and then into panko crumbs, coating generously.

  2. Heat oil in (10-in.) Skillet over medium heat until hot. Add pork; cook 4-6 minutes or until crust is deep golden brown and pork is no longer pink in center, turning once. Remove pork from Skillet; drain on paper towels.

  3. Meanwhile, for plum sauce, combine preserves, vinegar, soy sauce, garlic and gingerroot in (1.5-qt.) Saucepan. Whisk over medium heat until heated through. Slice pork lengthwise into 4-5 strips; serve with sauce and garnish with green onions.

Yield:

  • 2  servings of 1 pork chop
  • 2  servings of 2 tbsp sauce

Nutrients per serving:

Calories 520, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 185 mg, Carbohydrate 44 g, Protein 39 g, Sodium 880 mg, Fiber less than 1 g

 

U.S. Diabetic exchanges per serving:

 1 starch, 2 fruit, 5 low-fat meat (3 carb)

Cook's Tips:

Panko (PAHN-ko) crumbs are coarse, Japanese-style bread crumbs that are made from crustless bread. These crumbs lend a light and crispy coating to the pork.

Fresh gingerroot adds spicy flavor to the plum sauce.

Plum sauce starts with plum preserves or jam.

If desired, complete the presentation with a refreshing cabbage salad. Combine 1 cup shredded napa cabbage and 1/2 cup julienne-cut carrot. Toss with 1 teaspoon rice vinegar.

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