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Main dishes

Pork Chops Milanese with Creamed Spinach

Pork Chops Milanese with Creamed Spinach recipe
photo by:kraft
No frying necessary in our Pork Chops Milanese with Creamed Spinach. Instead, the chops get their crispy coating and tender, juicy goodness in the oven.
15 min
30 min
6 servings
Magazine Acquisition

What You Need

 boneless pork chops (1-1/2 lb.), 1/2 inch thick
Tbsp.  KRAFT Real Mayo Mayonnaise
Tbsp.  GREY POUPON Dijon Mustard
pkt.  SHAKE 'N BAKE Original Pork Seasoned Coating Mix
cup  KRAFT Grated Parmesan Cheese
tsp.  dried oregano leaves
Tbsp.  butter
cloves  garlic
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
Tbsp.  milk
pkg.  (6 oz. each) baby spinach leaves
 lemon, cut into 6 wedges

Make It

HEAT oven to 425ºF.

POUND chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.

SPREAD 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.

BAKE chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.

PLACE chops on platter; top with spinach mixture. Serve with lemon wedges.

Kraft Kitchens Tips

Serving Suggestion
Serve with whole wheat rolls to round out the meal.
Special Extra
Stir 1/4 tsp. ground nutmeg into spinach mixture before spooning over chops.

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