Crispy Italian Pork Chops

• 4 bone-in pork chops, 1/2 inch thick (6 oz. each)
• 1/2 cup KRAFT Tuscan House Italian Dressing, divided
• 1 pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
• 4 cups arugula
• 1/4 cup finely chopped tomato
• 1/4 cup finely chopped red onion
• 8 lemon wedges Safeway 4 ct For $5.00 thru 02/09

1. Pound each pork chop with meat mallet to 1/4-inch thickness.
2. Place chops in large resealable plastic bag.
3. Add 1/4 cup of the dressing; seal bag.
4. Shake gently to coat chops evenly with dressing.
5. Refrigerate 30 min.
6. to 1 hour to marinate.
7. Drain chops; discard marinade.
8. Preheat oven to 400F.
9. Coat chops with coating mix as directed on package; discard any remaining coating mix.
10. Place chops in 15x10x1-inch baking pan.
11. Bake 20 to 25 min.
12. or until cooked through.
13. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.
14. Top with chops; sprinkle with tomato and onion.
15. Serve with lemon wedges.

pork chops, italian dressing, n bake, arugula, tomato, red onion, lemon

Taken from www.kraftrecipes.com/recipes/crispy-italian-pork-chops-90508.aspx (may not work)