Crispy Pork Chops Cubano with Garlic-Citrus Sauce


Pork Chops:

1 cup Fiber One® original bran cereal
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped garlic
2 teaspoons grated orange peel
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon pepper
4 pork loin chops, 1/2 inch thick (4 oz each)
1/2 cup buttermilk

Garlic-Citrus Sauce:

2 teaspoons olive oil
1 tablespoon finely chopped garlic
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons chopped fresh cilantro


Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, the orange peel, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; coat completely with cereal mixture. Place on cookie sheet.

Bake 25 to 30 minutes or until pork is no longer pink in center.

Meanwhile, in 1-quart saucepan, heat oil over medium heat. Cook 1 tablespoon garlic in oil about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

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