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