Bruschetta Pork Chops

Bruschetta Pork Chops

***Susan's Note: These were a big hit tonight. I'm not a fan of pork chops because usually they are dry, but these cook up nice and moist on the inside, crispy on the outside... No real pork flavor here, though - just yummy goodness. I served this with 2 sides: 1) macaroni mixed with butter and parm, 2) sauteed yellow and green squash, onion and orange pepper in stewed tomatoes with parm. Also a green salad.


Prep Time:
5 min
Total Time:
30 min
Makes:
4-8 servings, 1-2 topped chop each
8 boneless butterflied pork chops (1/2 inch thick)
1 pack SHAKE 'N BAKE Original Pork Seasoned Coating Mix
3-4 plum tomatoes, chopped
about 1 cup KRAFT Sun-Dried Tomato Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 425ºF. Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

BAKE 15-20 min. or until chops are cooked through (160ºF).

MEANWHILE, combine tomatoes and dressing; spoon over chops. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.