Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

We get our pork chops & eggs from a farmer right down the road from us. Bone-in pork chops are one of Chris' favorite foods, so I'm always searching for a new way to make them to break away from the ol' shake n bake! We also love asian foods, and I found this recipe on Cooking Light that looked like an interesting one to try!

You will need:

Panko breadcrumbs
1 egg white, lightly beaten
2 bone-in pork chops (about 1/2 inch thick)
Peanut oil
Salt (I always use Kosher salt)
Ground fresh or dried ginger -The recipe called for fresh but I used dried and it was fine.
1 cup chicken broth - The recipe called for 1/3 cup but we always like extra sauce!
~1/3 c tablespoons dry sherry (I don't measure, just pour!)
~2 tablespoons low-sodium soy sauce
2 teaspoons sugar
2 teaspoons wasabi paste - I would use more next time; it wasn't that spicy.
1/3 cup thinly sliced scallions

Place panko in a shallow dish. Whip egg white in a small bowl. Sprinkle salt and pepper on pork, then dip pork in egg white and cover in panko. Start your rice if you are serving rice w/this.

Heat peanut oil in a large nonstick skillet coated with over medium heat; add pork. Cook for approximately 5-7 minutes on each side or until done. Remove pork from pan. Start your vegetable.

Whisk the broth, sherry, soy sauce, and wasabi in a small bowl, stirring well. (I used 2 tbsp of wasabi this time, it was not very spicy at all. I would use 3 next time...so be generous w/the wasabi if you like!) Add broth mixture to pan, scraping pan to loosen browned bits. Add ginger to the mixture; simmer a few minutes, stirring constantly. Stir in green onions. Spoon sauce over pork.

I suggest serving with sugar snap peas and white rice-