Ingredients

• 4 boneless, butterflied pork chops, cut 1/2 inch thick, well trimmed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 clove garlic
• 1 medium onion, cut into thin wedges
• 1 (8 ounce) can stewed tomatoes
• 1/3 cup picante sauce
• 2 tablespoons chopped cilantro
• Hot cooked rice

Instructions

1. Sprinkle both sides of chops with cumin and salt.
2. Heat oil in 10-inch skillet over medium-high heat. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat.
3. Add garlic and onion to skillet; add chops, simmer uncovered 10 to 12 minutes, turning chops after 5 minutes.
4. Remove chops to serving plate; keep warm.
5. Add tomatoes and picante sauce to skillet to make sauce. Cook sauce over high heat until thickened, 1 to 2 minutes.
6. Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro.
7. Serve with additional picante sauce.