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.

Add:

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