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.