Crispy Italian Pork Chops

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(17) 13 Reviews
Prep Time
Total Time


With a cripsy coating, these pork chops stay juicy and moist-exactly how you want them to be.

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What You Need

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Make It

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  • Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Shake gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Drain chops; discard marinade.
  • Preheat oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x3/4-inch baking pan.
  • Bake 35 min. or until cooked through. Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.


If you prefer chicken, substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare as directed, baking for 20 min. or until chicken is cooked through. Continue as directed.


If arugula is unavailable, substitute 4 cups mixed baby salad greens.


Prepare as directed, using Shake'N Bake Extra Crispy or Original Pork Seasoned Coating Mix.


  • 4

Nutritional Information

Serving Size 4
Calories 392
% Daily Value
Total fat 24.8g
Sodium 1282mg
Carbohydrate 18.9g
Dietary fibre 1.2g
Protein 23.8g
Vitamin A 14 %DV
Vitamin C 33 %DV
Calcium 12 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dodo72 |

    this had a different flavor but liked it

  • sylvielandry |

  • ChefBoyd |

    We loved it, may I suggest marinating the meat a couple hours to add more flavor. PS I always all a little extra dressing to the marinate and do add a few onions to the top of the chops with 8 min to go.