Crispy Italian Pork Chops

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photo by:kraft

This is a very good recipe, the pork chops come out delicious!

posted by

seacharms

on 1/2/2012

time

prep:

10 min

total:

1 hr 35 min

servings

total:

4 servings, one pork chop and 1 cup salad each.

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What You Need

bone-in pork chops, 1/2 inch thick (6 oz. each)

1/2

cup KRAFT Tuscan House Italian Dressing, divided

pouch SHAKE 'N BAKE Italian Seasoned Coating Mix

cups arugula

1/4

cup finely chopped tomato

1/4

cup finely chopped red onion

lemon wedges

Make It

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.

Kraft Kitchens Tips

Substitute

Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare as directed, baking for 20 min. or until chicken is cooked through. Continue as directed.

Special Extra

Add 1/2 cup KRAFT Grated Parmesan Cheese to coating mix.

Substitute

If arugula is unavailable, substitute 4 cups mixed baby salad greens.

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nicksgirl_04

posted:7/21/2008

I made these when my in-laws came for dinner and we really liked them. They didn't get crispy even though I cooked them at a slightly higher temp than the recipe says. But the flavor was very good. I also marinated the chops overnight, and you could really taste the Italian flavoring.

a cook

posted:6/1/2008

My sons liked this recipe and they usually don't like pork chops. I would make this recipe again, only I would use my own breadcrumb mix.

warmheart1

posted:2/12/2008

We loved it! I put the salad on the side for my son, but he took one bite of the chop and said, "Mom, this is so good!" Usually, I let everyone else get seconds; this time, I ran back to the kitchen to get the remaining chop. Wonderful!

atla01

posted:2/8/2008

I added lemon zest to the salad for an extra kick; was great!

carolpawl

posted:2/7/2008

this recipe was fabulous.

hansena2206

posted:11/29/2007

I made this and thought it was great. It has a great presentation, and good flavor. I will definitely make this again!

a cook

posted:9/5/2007

I enjoyed the idea, but having never worked with shake & bake before, I was unaware of the taste that accompanied it. I would rather make my own rub rather than use the box version.

lemonstomper

posted:9/1/2007

I must have left too much italian dressing on the chops because the shake and bake kinda got oily and wasnt "crispy" next time I will have to make sure they are fully drained or skip that step. LOVED the tomato and red onion on top though

edgerdj

posted:8/5/2007

This was very good. Had a little kick (spice) to it cus all that italian dressing but was good. Will make again. Thanks

maddamg

posted:6/7/2007

Although my husband loves italian dressing, he didn't care for it being on pork chops. I'm not a very picky eater but I don't have the desire to make this dish again.