Crispy Italian Pork Chops

1. 1

   Pound each pork chop with meat mallet to 1/4-inch thickness.

2. 2

   Place chops in large resealable plastic bag.

3. 3

   Add 1/4 cup of the dressing; seal bag.

4. 4

   Shake gently to coat chops evenly with dressing.

5. 5

   Refrigerate 30 min.

6. 6

   to 1 hour to marinate.

7. 7

   Drain chops; discard marinade.

8. 8

   Preheat oven to 400F.

9. 9

   Coat chops with coating mix as directed on package; discard any remaining coating mix.

10. 10

    Place chops in 15x10x1-inch baking pan.

11. 11

    Bake 20 to 25 min.

12. 12

    or until cooked through.

13. 13

    Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.

14. 14

    Top with chops; sprinkle with tomato and onion.

15. 15

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.