• Place the cumin and chili powder together in a small bowl and whisk to combine.
• Rub the pork chops with the mixture on both sides.
• Place the canola oil into a large skillet over medium heat and allow it to heat up.
• Place the pork chops into the hot oil and brown 4 minutes.
• Turn and continue browning 3 minutes.
• Place the salsa, cocoa and cinnamon into another small bowl and whisk to combine.
• Pour over the chops in the skillet and bring the mixture to a brisk boil.
• Reduce the heat to low and cook 10 minutes or until the meat is fork tender.
• Be sure to turn the chops once and stir the mixture a couple of times during cooking.
• Remove the chops to a serving plate and sprinkle the cilantro and green onion over the tops.

Serving Size: 4