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 breast halves (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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