Pork Chops Milanese with Creamed Spinach
Prep: 15 min
Total: 30 min
Servings: 6 servings

What you need:
6 boneless pork chops (1-1/2 lb.), ½ inch thick
3 tbsp. real mayo mayonnaise
1 tbsp. Dijon mustard
1 pkt. Pork Seasoned Coating Mix
¼ cup grated Parmesan cheese
1 tsp. dried oregano leaves
1 tbsp. butter
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 tbsp. milk
2 pkg. (6 oz. each) baby spinach leaves
1 lemon, cut into 6 wedges

Make Pork Chops Milanese with Creamed Spinach
HEAT oven to 425ºF.
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.
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.
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.
PLACE chops on platter; top with spinach mixture. Serve with lemon wedges.

- Boneless Pork Chops
- Shake ‘n Bake Pork Seasoning Mix
- Neufchatel Cheese
- Baby Spinach Leaves
- Lemon
- Mayonnaise
- Dijon Mustard
- Parmesan Cheese
- Butter
- Garlic
- Milk
- Oregano
Calories 320
Total fat 16 g
Saturated fat 7 g
Cholesterol 75 mg
Sodium 570 mg
Carbohydrate 12 g
Dietary fiber 2 g
Sugars 2 g
Protein 30 g
Vitamin A 90 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 15 %DV