Bring vinegar to boil in saucepan; simmer on medium-low heat until reduced to about 1/2 cup.
Meanwhile, whisk eggs in shallow dish until blended. Pound chops to 1/4-inch thickness. Dip chops in eggs; shake gently to remove excess egg. Coat chops with coating mixture as directed on package. Discard any remaining coating mixture.
Heat oil in large skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min. Meanwhile, combine tomatoes and onions.
Cover 4 dinner plates with arugula; top with chops and tomato mixture. Drizzle with vinegar.
The tomatoes and arugula in this tasty main dish team up to provide both vitamin C and a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.