Pork Cutlets Mexicana

2 Tbsp butter
1/3 c finely chopped red onion
1 1/2 tsp finely chopped garlic
2 Tbsp flour
4 boneless pork cutlets, slightly flattened
1/4 tsp ground cumin
1/2 c chicken broth
1/2 tsp red-wine vinegar
1 c bottled salsa
This is a quick-skillet dinner!
Heat the butter in a large nonstick skillet over medium-high heat. Add the red onion and garlic, sauté, stirring occasionally, for 2 minutes or until softened.
Meanwhile, place flour on waxed paper. Dredge the pork cutlets in the flour to coat all sides. Add cutlets to skillet; sauté for 2 minutes per side or until golden brown. Add cumin, chicken broth, vinegar and salsa; cook for about 4 minutes or until the meat is cooked through.
Makes 4 servings.

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