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.