1 cup low-moisture part-skim mozzarella cheese shredded kraft
0.7 cup olive oil vinaigrettes - balsamic divided kraft
2 Tbsp olive oil
1 cup panko bread crumbs
1.5 lb pork chops boneless
1.5 cups classico tomato and basil pasta sauce
Equipment
frying pan
Directions
Pour half the vinaigrette into pie plate; place bread crumbs in separate pie plate. Dip chops, 1 at a time, in vinaigrette, then in crumbs, turning to evenly coat both sides of each chop with each ingredient.
Heat oil in large skillet on medium heat.
Add chops; cook 6 to 8 min. on each side or until evenly browned on both sides. Meanwhile, mix pasta sauce and remaining vinaigrette until blended.
Pour pasta sauce mixture over chops; simmer on medium-low heat 3 min. or until pasta sauce mixture is heated through and chops are done (145F).
Top with cheese; cover. Cook 1 min. or until cheese is melted.
