Just because it's a weekday doesn't mean that you should cook a boring, lackluster meal. Sophisticated dishes packed with layers of flavor don't have to take forever to make. For example, tonight's meal, with its glamorously long name and chic Japanese ingredients, sounds like it's complicated to prepare. However, it's quick and simple to put together because it uses familiar cooking techniques. It's also a great way to introduce new tastes to your family. Get the recipe for this crispy pork with spicy sauce when you read more

Wasabi Panko-Crusted Pork With Gingered Soy Sauce
From Cooking Light magazine

2/3 cup panko (Japanese style 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

1. Make a pot of white rice. Meanwhile, place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
2. 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.
3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly.
4. 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.
5. Spoon sauce over pork and serve with rice.

Serves 4.

Nutritional Information: CALORIES 215(28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); PROTEIN 24.5g; CHOLESTEROL 65mg; CALCIUM 15mg; SODIUM 454mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 10.8g

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