|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.
|Sat Fat||3.6 g|