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.
Cajun Country -- New Iberia, Louisiana