Crispy Italian Pork Chops

By shauna

Ingredients

• 4 Bone-in Pork Chops, 1/2-in. thick
• 1/2 C. Kraft Zesty Italian Dressing, divided
• 1 Pouch Shake'n Bake Pork Coating
• 4 C. Arugula
• 1/4 C. Tomato, finely chopped
• 1/4 C. Red Onion, finely chopped
• 8 Lemon Wedges

Details

Servings 4

Preparation

Step 1

Pound each pork chop with meat mallot to 1/4-in. thickness. Place chops in resealable plastic bag. Add 1/4 C. of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min.-1 hr. to marinate. Drain chops; discard marinade. Preheat oven to 400. Coat chops with coating mix; discard remainng coating. Place chops in 15x10x1-in. baking pan. Bake 35 min. or till cooked through. Toss arugula with remaining 1/4 C. dressing; arrange on serving platter. Top with chops; sprinkle with tomato & onion. Serve with lemon wedges. ( Can also substitute chicken instead of pork; bake for 20 min. or till cooked through.)