Fiber One - Pork Chops Cubano with Garlic-Citrus Sauce

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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.

Prep Time:15 min

Start to Finish:45 min

Makes:4 servings

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

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.
High Altitude (3500-6500 ft): No change.

NUTRITION INFO:

1 Serving: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 130mg; Total Carbohydrate 18g (Dietary Fiber 7g, Sugars 3g); Protein 27g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 10%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.