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Bruschetta Pork Chops Recipe
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Bruschetta Pork Chops Recipe

30 Min(s)
30 Min(s) Prep
Reinvent your everyday pork with our Bruschetta Pork Chops Recipe. Our Bruschetta Pork Chops Recipe pop thanks to a vinaigrette and bread crumb coating.
What You Need
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6 servings
Original recipe yields 6 servings
2/3 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided
1 cup panko bread crumbs
6 boneless pork chop s (1-1/2 lb.), 1/2 inch thick
2 Tbsp. olive oil
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
1
Pour half the vinaigrette into pie plate; place bread crumbs in separate pie plate. Dip chops, 1 at a time, in vinaigrette, then in crumbs, turning to evenly coat both sides of each chop with each ingredient.
2
Heat oil in large skillet on medium heat. Add chops; cook 6 to 8 min. on each side or until evenly browned on both sides. Meanwhile, mix pasta sauce and remaining vinaigrette until blended.
3
Pour pasta sauce mixture over chops; simmer on medium-low heat 3 min. or until pasta sauce mixture is heated through and chops are done (145ºF).
4
Top with cheese; cover. Cook 1 min. or until cheese is melted.
Kitchen Tips
Tip 1
Special Extra
Top with croutons just before serving. Garnish with fresh basil.
Tip 2
Serving Suggestion
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 630mg
27%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 6g
12%
Protein 30g
60%
Vitamin A
8%
Vitamin C
6%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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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