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Pork Chops Milanese

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I loved, loved, loved this dish. So simple to prepare and so tasty to eat!


6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
3 Tbsp.  Mayonnaise
1 Tbsp. Dijon Mustard
1 pkt.  Pork Seasoned Coating Mix
1/4 cup Grated Parmesan Cheese
1 tsp.  dried oregano leaves

1. HEAT oven to 425ºF.

2. Combine mayo and mustard. Mix coating mix, Parmesan and oregano on plate.

3. SPREAD about 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).


Adapted from here.



Glazed Stuffed Pork Chops

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This dinner was a hit! I had the leftovers the next day and they were even better!


1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 cups  apple juice
2 Granny Smith apples, divided
6   bone-in pork chops (3 lb.)
1/2 tsp. black pepper
1/3 cup  plus 1 Tbsp. Light Raspberry Vinaigrette Dressing, divided
1 Tbsp. brown sugar
1 Tbsp.  Dijon Mustard

1. HEAT oven to 375ºF.

2. PREPARE stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Sprinkle  chops with pepper. Spoon stuffing into 13×9-inch baking dish.

3. HEAT large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing.  Brush chops with 1 Tbsp. of the dressing.

4. BAKE 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over chops.

Serves 6.
Adapted from here.
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