PORK CHOPS CUBANO WITH GARLIC-CITRUS SAUCE

Pork Chops Cubano with Garlic-Citrus Sauce image

Provided by Patty Ward

Time 45m

Number Of Ingredients 16

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

Steps:

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.