4 boneless, butterflied pork chops, cut 1/2 inch thick, well trimmed
1 tsp. ground cumin
1/2 tsp. salt
2 tsp. olive oil
1 clove garlic
1 medium onion, cut into thin wedges
1 (8 ounce) can stewed tomatoes
1/3 cup picante sauce
2 tbsp. chopped cilantro
Hot cooked rice

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

Makes 4 servings.