Pork Chops Cubano with Garlic-Citrus Sauce

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

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  • prep time 15 min
  • total time 45 min
  • ingredients 15
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
130mg
130%;
Total Carbohydrate
18g
18%
(Dietary Fiber
7g
7%
  Sugars
3g
3%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
10%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.