Crispy Italian Pork Chops

  • 4 bone-in pork chops, 1/2 inch thick
  • 1/2 cup Italian dressing, divided
  • 1 package Shake'n Bake Italian seasoned coating for chicken or pork
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  • 4 cups arugula
  • 1/4 cup finely chopped tomato
  • 1/4 cup finely chopped red onion
  • 8 lemon wedges


Pound each pork chop with side of can, rolling pin or meat mallet to 1/4 inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing.

Refrigerate 30 minutes to 1 hour to marinate. Drain chops; discard marinade. Preheat oven to 400 degrees F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in large baking pan.

Bake 35 minutes or until cooked through. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges, if desired.

By Robin from Washington, IA


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