Crispy Italian Pork Chops

Ingredients:
4 bone-in pork chops, 1/2 inch thick
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade,
divided 1 pouch SHAKE 'N BAKE Italian Seasoned Coating Mix
4 cups arugula
1/4 cup finely chopped tomato
1/4 cup finely chopped red onion 8 lemon wedges

Directions:
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.
Turn bag gently to coat chops evenly with dressing.
Refrigerate 30 min. to 1 hour to marinate.
Remove chops from marinade; discard bag and marinade.
Preheat oven to 400 degrees F.
Coat chops with coating mix as directed on package;
discard any remaining coating mix.
Place chops in 15x10x1-inch baking pan.
Bake 20 to 25 min. or until cooked through (160 degrees F).
Toss arugula with remaining 1/4 cup dressing;
arrange on serving platter.
Top with chops; sprinkle with tomato and onion.
Serve with lemon wedges.