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Pork chops on pinto beans sofrito

Pork chops on pinto beans sofrito


15 ounces low-sodium pinto beans or mayocoba beans in water (do not drain)
1 pound pork loin, cut into thin medallions
1 white onion, diced
5 garlic cloves, thinly sliced
3 tablespoons  extra virgin olive oil
2 to 3 tablespoons  fresh cilantro
  Salt and pepper to taste


Season pork chops with salt and pepper. Add them to a hot saucepan with 2 of the 3 tablespoons of olive oil and keep them on high heat until well browned, 3 to 5 minutes on each side (depending on the size). Do not turn them over until they are well browned on the first side.

When browned, put them on a plate and cover with foil, set aside.

Lower heat to medium, add the remaining olive oil, and sauté the garlic for 1 minute.

Add onion and cook until translucent; scrape the bottom of the pan with a wooden or silicon spoon so that the onions combine with the caramelization left by the chops while cooking.

Once the onion becomes tender, add the beans in water, salt, and pepper. Mix well and cook for another 3 minutes. Add the pork to the pan.

Add cilantro and enjoy.




Prep Time


Cook Time

Nutrition facts

Calories 423
Fat 17.4 g
Sat Fat 3.6 g
Cholesterol 74.9 mg
Sodium 474.3 mg
Carbohydrate 33.1 g
Fiber 34.5 g
Protein 33.8 g

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