We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Pork Chops Cubano with Garlic-Citrus Sauce

(1)
  1 reviews
  • 15 min prep time
  • 45 min total time
  • 15 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

A crunchy and tasty coating of garlic, onion, oregano, cumin, cilantro and cereal creates memorable baked chops with a garlic and citrus sauce.

Ingredients

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

Steps

  • 1 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).
  • 2 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.
  • 3 Bake 25 to 30 minutes or until pork is no longer pink in center.
  • 4 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.
  • 1 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).
  • 2 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.
  • 3 Bake 25 to 30 minutes or until pork is no longer pink in center.
  • 4 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.

Expert Tips

To get the most juice from the orange, microwave on High for a few seconds or roll it around on a countertop a few times while applying gentle pressure before squeezing it.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
0%
Cholesterol
70mg
24%
Sodium
130mg
6%
Total Carbohydrate
18g
6%
Dietary Fiber
7g
30%
Sugars
3g
3%
Protein
27g
27%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved