Pork Chops Milanese with Creamed Spinach

• 6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
• 3 Tbsp. KRAFT Real Mayo Mayonnaise
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 tsp. dried oregano leaves
• 1 Tbsp. butter
• 2 cloves garlic
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 Tbsp. milk
• 2 pkg. (6 oz. each) baby spinach leaves
• 1 lemon, cut into 6 wedges

1. Heat oven to 425 degrees F.
2. Pound chops between sheets of waxed paper to 1/4-inch thickness.
3. Combine mayo and mustard.
4. Mix coating mix, Parmesan and oregano in pie plate.
5. Spread 1 tsp.
6. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix.
7. Repeat to coat other side of chop.
8. Place on rimmed baking sheet sprayed with cooking spray.
9. Repeat with remaining chops.
10. Bake chops 12 to 15 min.
11. or until done (160 degrees F).
12. Meanwhile, melt butter in large saucepan on medium heat.
13. Add garlic; cook and stir 1 min.
14. Stir in Neufchatel and milk; cook 2 to 3 min.
15. or until Neufchatel is melted, stirring constantly.
16. Add 1/3 of the spinach; cook 2 min.
17. or just until spinach is wilted, stirring frequently.
18. Repeat with remaining spinach.
19. Place chops on platter; top with spinach mixture.
20. Serve with lemon wedges.

pork chops, mayonnaise, poupon, coating mix, parmesan cheese, oregano, butter, garlic, milk, baby spinach leaves, lemon

Taken from www.kraftrecipes.com/recipes/pork-chops-milanese-creamed-spinach-124723.aspx (may not work)