Skillet Pork Chops Milanese with Arugula

• 1 cup balsamic vinegar
• 2 eggs
• 4 boneless pork chops (1 lb.), 1/2 inch thick
• 1 pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
• 1/4 cup oil
• 4 small tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup chopped red onions
• 1 bunch arugula, stems removed (about 6 cups)

1. Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
2. Meanwhile, whisk eggs in shallow dish until blended.
3. Pound chops to 1/4-inch thickness.
4. Dip chops in eggs; shake gently to remove excess egg.
5. Coat chops with coating mixture as directed on package.
6. Discard any remaining coating mixture.
7. Heat oil in large skillet on medium heat.
8. Add chops; cook 5 min.
9. on each side or until done (145 degrees F).
10. Remove from heat.
11. Let stand 3 min.
12. Meanwhile, combine tomatoes and onions.
13. Cover 4 dinner plates with arugula; top with chops and tomato mixture.
14. Drizzle with vinegar.

balsamic vinegar, eggs, pork chops, n bake, oil, tomatoes, red onions, arugula

Taken from www.kraftrecipes.com/recipes/skillet-pork-chops-milanese-arugula-162382.aspx (may not work)