4 boneless pork chops, 1/2-inch thick
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoon oil
1 clove garlic, minced
1 medium onion, cut into thin wedges
1 (8 oz.) can stewed tomatoes
1/3 cup picante sauce
Sprinkle chops with cumin and salt. Brown chops over medium-high heat in oil. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet and 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 platter; keep warm. Cook sauce over high heat until thickened, about 1 to 2 minutes. Spoon sauce over chops.