Pork Chops Cubano with Garlic-Citrus Sauce

1
Patty Ward

By
@homecook373100

A crunchy and tasty coating of garlic, onion, oregano, cumin, cilantro and Panko breadcrumbs* creates memorable baked chops with a tasty garlic-citrus sauce
* the original recipe used bran cereal for the crunch, I always use Panko for mine! You may substitute bran cereal for the fiber if you wish.
This is a recipe that should please anybody who loves pork chops as much as hubby and me! Lots of crunch, moist succulent chops and a dreamy garlic and citrus sauce that goes oh so well with the the taste of pork.
FDA now states that it is safe to cook chops, pork loins and roasts to 145 degrees F. This will give you a slightly pink center and much juicer meat! However, ground pork should still be cooked well to 165 degress F. the same as ground beef.
ENJOY!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4 / Difficulty: EASY
Prep:
15 Min
Cook:
30 Min

Ingredients

  • 1 1/2 c
    panko bread crumbs
  • 1 Tbsp
    fresh cilantro, finely chopped
  • 1 tsp
    finely chopped garlic
  • 2 tsp
    grated orange peel
  • 1 tsp
    onion powder
  • 1 tsp
    dried oregano leaves, crushed between palms
  • 1 tsp
    cumin
  • 1/2 tsp
    freshly ground black pepper - more or less to taste.
  • 1/2 - 1 c
    buttermilk
  • 4
    (4- 4oz) pork loin chops, 1/2-inch thick
  • ·
    garlic-citrus sauce:
  • 2 tsp
    olive oil
  • 1 Tbsp
    finely chopped garlic
  • 1/4 c
    lime juice
  • 2 Tbsp
    orange juice
  • 2 Tbsp
    fresh cilantro, chopped

How to Make Pork Chops Cubano with Garlic-Citrus Sauce

Step-by-Step

  1. Pre-heat oven to 400 degrees F. Spray cookie sheet with cooking spray. Place Panko bread crumbs seasoned with 1 tsp salt, pepper, cumin and mix in 1 TBL cilantro, 1 tsp garlic, the orange peel, onion powder, 1 tsp ground oregano 1 tsp ground cumin and pepper set aside in a shallow dish. eg: 9 X 9 baking dish.
  2. Place buttermilk into another shallow pan.
  3. Dip pork loin chops into buttermilk; coat completely with the Panko mixture. Place on the cookie sheet.
  4. Bake 20-25 minutes or until pork is no longer pink in center. The "new rules" state that pork may now be cooked with a slightly pink center to only 145 degrees F. That is how I cook mine. or use a meat thermometer if you feel more comfortable using that. You just want to have the most succulent, juicy chops. Not too dry!
  5. Meanwhile in a 1 quart saucepan, heat oil over medium heat. Cook 1 TBLS garlic in oil about 1 minute, stirring occasionally, until golden. Stir in lime and orage juices. Heat to boiling stirrings occasionall. Remove from heat; stir 2 TBLS chopped fresh cilantro. Cover; refrigerate until serving time. Serve with pork loin chops. You can double this recipe if you like.

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