Mexican Pork - Thanks to Mary Wolf
In a large, non-stick skillet, over medium heat:
2 tbls. Butter
2 cloves minced garlic
1/3 cup finely chopped onion
heat until sweated.
Sprinkle 3 tbls. Flour onto a sheet of wax paper. Roll 4 boneless pork chops into flour to coat, allowing excess to shake off. Add to skillet and sauté 2 minutes per side, until brown.
¼ tsp. ground cumin mixed into ½ cup chicken broth
1 cup fresh salsa
1 tbls. red wine vinegar
Cook for 4 minutes
Serves 45 points for each chop