Diabetes-Friendly Recipes

Chef Doreen's Pork Chops on Pinto Bean Sofrito

Servings: 4
Prep time:
Cook time:
Total: 25 minutes


  • 15 ounces low-sodium pinto beans in water (do not drain)
  • 1 Lb. pork loin, cut into thin medallions
  • 1 white onion, diced
  • 5 garlic cloves, thinly sliced
  • 3 Tbs extra virgin olive oil
  • 3 Tbs fresh cilantro
  • salt and pepper to taste


  1. 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 size). Do not turn them over until they are well browned on the first side.
  2. When browned, set aside on a plate and cover with foil to keep warm.
  3. Lower heat to medium, add the remaining olive oil and saute the garlic for 1 minutes.
  4. 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.
  5. 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.
  6. Add cilantro and enjoy.

Nutrition Information

Per serving: calories 423; total fat 17.4 grams; saturated fat 3.6 grams; cholesterol 74.9 mg; total carbs 33.1 grams; fiber 34.5 grams; sugar 1.8 grams; protein 33.8 grams; sodium 474.3 mg.



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