Servings: 4

15 oz. low-sodium Pinto Beans in water (do not drain) 15 oz. low-sodium Pinto Beans in water (do not drain)
1 lb. pork loin, cut into thin medallions 1 lb. pork loin, cut into thin medallions
1 white onion, diced 1 white onion, diced
5 garlic cloves, thinly sliced 5 garlic cloves, thinly sliced
3 tbsp. olive oil 3 tbsp. olive oil
2-3 tbsp. Cilantro 2 to 3 tbsp. Cilantro
Salt and pepper to taste Salt and pepper to taste

Season pork chops with salt and pepper. Add them to a hot pan with 2 to 3 tbsp. 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.
When browned, put them on a plate and set aside.
Lower heat to medium, add the remaining oil, and sauté garlic for one 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 on water, salt, pepper, and any other seasonings to taste. Mix well and cook for another 3 minutes. Add the pork to the pan.
Add cilantro and enjoy.

Total carbs per serving = 33  Total carbs per serving = 33