Crispy Italian Pork Chops

By pmhare

Ingredients

• 4 bone-in pork chops, 1/2 inch thick (6 oz. each)
• 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade, divided
• 1 pouch SHAKE 'N BAKE Italian Seasoned Coating Mix
• 4 cups arugula
• 1/4 cup finely chopped tomato
• 1/4 cup finely chopped red onion
• 8 lemon wedges

Details

Servings 4
Preparation time 10mins
Cooking time 95mins
Adapted from kraftrecipes.com

Preparation

Step 1

POUND each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Turn bag gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Remove chops from marinade; discard bag and marinade.

PREHEAT oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.

BAKE 20 to 25 min. or until cooked through (160°F). Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.