Pork Chop Skillet

4 boneless, butterflied pork chops, cut 1/2-inch thick, well trimmed (1 lb)
1 tsp ground cumin
1/2 tsp salt (optional)
2 tsp olive or vegetable oil
1 garlic clove, minced
1 medium onion, cut into thin wedges
One 8 oz can stewed tomatoes
1/3 cup Picante sauce
2 tbs chopped cilantro
Hot cooked rice (optional)

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

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana