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SHAKE 'N BAKE® Along Chops
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SHAKE 'N BAKE® Along Chops

55 Min(s)
15 Min(s) Prep
40 Min(s) Cook
If you like your pork chops tender and juicy under a layer of crispy, you're just the kind of person we created these SHAKE 'N BAKE Along Chops for!
What You Need
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6 servings
Original recipe yields 6 servings
3 cups frozen potato wedges
3 cups carrot chunks (1 inch)
1 cup onion wedges
3/4 cup KRAFT Zesty Italian Dressing
6 boneless pork chops, 1/2 inch thick (6 oz. each)
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Preheat oven to 400°F. Place potatoes, carrots and onions in 13x9-inch baking pan. Drizzle with dressing; toss to coat.
2
Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place chops on top of vegetables.
3
Bake 45 minutes or until chops are cooked through and vegetables are tender. Sprinkle with Parmesan cheese.
Kitchen Tips
Tip 1
Family Fun
Take a walk after enjoying this home-cooked meal with your family.
Tip 2
Variation
Substitute 6 boneless skinless chicken breasts for the chops; coat with SHAKE 'N BAKE Original Chicken Coating Mix. Pour dressing over vegetables in baking pan as directed. Bake at 400°F for 20 minutes; top with chicken. Bake an additional 20 minutes or until chicken is cooked through. Sprinkle with Parmesan cheese.
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 910mg
40%
Total Carbohydrates 32g
12%
Dietary Fibers 4g
14%
Sugars 8g
16%
Protein 38g
76%
Vitamin A
360%
Vitamin C
15%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1 pork chop and 1 cup vegetables each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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