Pork Chops Milanese with Creamed Spinach

Ingredients

• 12 oz baby spinach leaves 
• 1 Tbsp butter 
• 1 Tbsp grey poupon dijon mustard 
• 2 cloves garlic 
• 1  optional: lemon cut into 6 wedges
• 3 Tbsp real mayo mayonnaise kraft
• 1 Tbsp milk 
• 4 oz philadelphia neufchatel cheese cubed ()
• 1 tsp oregano leaves dried
• 0.3 cup parmesan cheese grated kraft
• 1  pkt. shake 'n bake original pork seasoned coating mix 
• 1.5 lb pork chops boneless

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Heat oven to 425F.
2. Pound chops between sheets of waxed paper to 1/4-inch thickness.
3. Combine mayo and mustard.
4. Mix coating mix, Parmesan and oregano in pie plate.
5. Spread 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop.
6. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.
7. Bake chops 12 to 15 min. or until done (160F). Meanwhile, melt butter in large saucepan on medium heat.
8. Add garlic; cook and stir 1 min. Stir in Neufchatel and milk; cook 2 to 3 min. or until Neufchatel is melted, stirring constantly.
9. Add 1/3 of the spinach; cook 2 min. or just until spinach is wilted, stirring frequently. Repeat with remaining spinach.
10. Place chops on platter; top with spinach mixture.
11. Serve with lemon wedges.