Pork Chops Cubano with Garlic-Citrus Sauce

Patty Ward


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.

★★★★★ 2 votes
4 / Difficulty: EASY
15 Min
30 Min


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
1/2 tsp
freshly ground black pepper - more or less to taste.
1/2 - 1 c
(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


  • 1Pre-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.
  • 2Place buttermilk into another shallow pan.
  • 3Dip pork loin chops into buttermilk; coat completely with the Panko mixture. Place on the cookie sheet.
  • 4Bake 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!
  • 5Meanwhile 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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