Pork Chops Cubano with Garlic-Citrus Sauce

Ingredients

• 1 cup all-bran cereal 
• 1 tablespoon cilantro leaves fresh finely chopped
• 1 teaspoon garlic finely chopped
• 2 teaspoons orange zest grated
• 1 teaspoon onion powder 
• 1 teaspoon oregano dried
• 1 teaspoon ground cumin 
• 0.3 teaspoon pepper 
• 16 oz pork loin chops 
• 0.5 cup buttermilk 
• 2 teaspoons olive oil 
• 1 tablespoon garlic finely chopped
• 0.3 cup juice of lime 
• 2 tablespoons orange juice 
• 2 tablespoons cilantro leaves fresh chopped

Equipment

• food processor
• baking sheet
• sauce pan
• oven
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Heat oven to 400°F. Spray cookie sheet with cooking spray.
2. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
3. 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.
4. Place on cookie sheet.
5. Bake 25 to 30 minutes or until pork is no longer pink in center.
6. 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.
7. Heat to boiling, stirring occasionally.
8. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time.
9. Serve with pork chops.