Pork Chops Cubano with Garlic-Citrus Sauce

 

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

2

teaspoons olive oil

1

tablespoon finely chopped garlic

1/4

cup lime juice

2

tablespoons orange juice

2

tablespoons chopped fresh cilantro

• 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.