Boneless pork chops are pounded thin and skillet-cooked until delicious before being served with arugula and a yummy Milanese sauce.
What You Need
Original recipe yields 4 servings
1 cup HEINZ Balsamic Vinegar
2 egg s
4 boneless pork chop s (1 lb.), 1/2 inch thick
1 pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
1/4 cup oil
4 small tomato es, chopped
1/2 cup chopped red onion s
1 bunch arugula, stems removed (about 6 cups)
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Let's Make It
Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.
Testing for Doneness in Pork
To be sure pork is fully cooked, check the internal temperature with an instant-read meat thermometer. Insert the thermometer 2 to 2-1/2 inches into the thickest part of the meat, not touching any bones - it should read 145°F. If checking thinner pieces, such as pork chops, insert the thermometer through the side of the meat. After pork registers 145ºF, remove from heat and let it stand 3 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.