| 1 (220 g) | pack | MAGNOLIA REAL MAYONNAISE |
| 2 | cloves | garlic, minced |
| 1/2 (75 g) | pc | lemon, juice squeezed |
| 2 (30 g) | stalks | cilantro (wansoy), use tender leaves and chop half |
| 1/2 (1.15 g) | tsp | paprika |
| 1 (6 pc) | kg | MONTEREY PORK CHOPS |
| 1 | tsp | iodized fine salt |
| 1/2 | tsp | pepper |
| 1 | tbsp | cooking oil |
| 1 | In a bowl combine, mayonnaise, garlic, lemon, cilantro and paprika. Divide in half and set aside. |
| 2 | Season pork with salt and pepper. Marinate with half of mayonnaise mixture for 1 hr in chiller. |
| 3 | Heat oil in a pan, and cook pork for 5 minutes per side until cooked through. |
| 4 | Slice pork and spread with remaining mayonnaise mixture. Top with cilantro leaves. |
| Yield: | 18 pc /3 pc per serving |
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