• 6servings
  • 30minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsCopper, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 boneless pork chop s (1-1/2 lb.),

  2. 1/2 inch thick

  3. 3 Tbsp. KRAFT Real Mayo Mayonnaise

  4. 1 Tbsp. GREY POUPON Dijon Mustard

  5. 1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix

  6. 1/4 cup KRAFT Grated Parmesan Cheese

  7. 1 tsp. dried oregano leaves

  8. 1 Tbsp. butter

  9. 2 cloves garlic

  10. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

  11. 1 Tbsp. milk

  12. 2 pkg. (6 oz. each) baby spinach leaves

  13. 1 lemon , cut into 6 wedges

Instructions Jump to Ingredients ↑

  1. HEAT oven to 425ºF.

  2. POUND chops between sheets of waxed paper to 1/4-inch thickness. Combine mayo and mustard. Mix coating mix, Parmesan and oregano in pie plate.

  3. SPREAD 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.

  4. BAKE chops 12 to 15 min. or until done (160ºF). Meanwhile, melt butter in large saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.

  5. PLACE chops on platter; top with spinach mixture. Serve with lemon wedges.


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