Chachies Pork Chop Dinner

Served 2-4

4 thin-boned pork chops, seasoned with salt and pepper to taste
3 teaspoons olive oil
2 cloves minced garlic
1 cup long grain white rice
16 oz. chicken broth (preferably Swanson's low fat)
12 oz. Chachies Salsa (your favorite variety)
1 tablespoon cumin

Quickly brown pork chops in 2 teaspoons of oil, with minced garlic, over high heat. Remove chops and set aside. In the pan used to brown the chops, add remaining oil and rice, brown until light golden in color. Add chicken broth, Chachies Salsa and cumin, then bring to a boil. Reduce heat to simmer, return pork chops to pan, cover and cook 30 minutes.