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Main dishes

Crispy Italian Pork Chops

Crispy Italian Pork Chops recipe
photo by:kraft
Got picky eaters? With Italian flavors, a crispy coating and fresh veggies, there's nothing about this pork chop dish they won't like.
10 min
1 hr 35 min
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)
cup  KRAFT Tuscan House Italian Dressing, divided
pouch  SHAKE 'N BAKE Italian Seasoned Coating Mix
cups  arugula
cup  finely chopped tomato
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 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.
If arugula is unavailable, substitute 4 cups mixed baby salad greens.

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