Print Ingredients 2 boneless 4 oz. pork chops, diced ½ onion, chopped 1 can (14½ oz.) unsalted chicken broth 1 can (15 oz.) Mexican-style chopped tomatoes 1 can (15 oz.) no salt added pink beans, drained and rinsed (or substitute pinto beans) 2 teaspoons chili powder Number of Servings : 4 Serving Size: About 1.75 cups Directions In deep saucepan, brown pork with onion. Stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10–15 minutes. Enjoy a non-traditional form of “pork and beans” in this delicious, budget-friendly, quick and easy nutritional powerhouse of a soup. The pork chops in this recipe meet USDA guidelines for “lean”: less than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams and per labeled serving. Beans are loaded with dietary fiber, high in folate, and a good source of potassium. Tomatoes are second only to potatoes in popularity. The lycopene in tomatoes may help protect against heart disease and cancer. Recipe courtesy of National Pork Board. For more information about pork, visit PorkBeinspired.com. Photo by Alice Henneman.