Tex-Mex Pork Chop Fajitas

A plate of pork fajitas
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Prep: 15 mins
Cook: 20 mins
Marinate: 4 hrs
Total: 4 hrs 35 mins
Servings: 2 servings
Nutrition Facts (per serving)
2068 Calories
108g Fat
199g Carbs
82g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 2068
% Daily Value*
Total Fat 108g 139%
Saturated Fat 22g 109%
Cholesterol 154mg 51%
Sodium 2242mg 97%
Total Carbohydrate 199g 72%
Dietary Fiber 29g 102%
Total Sugars 7g
Protein 82g
Vitamin C 132mg 661%
Calcium 374mg 29%
Iron 16mg 90%
Potassium 2522mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Spanish word fajita means “little strips” and comes from the word faja, which means “belt,” “strip” or “girdle.” It refers to the strips of meat (usually skirt steak) originally used for this Tex-Mex dish. Today, fajitas have expanded their range to include pork, chicken, and shrimp. Fajitas are fun to order in a restaurant and create yourself from a steaming iron serving tray. But why leave that all that eating excitement at the restaurant? You can make your own and have a Tex-Mex feast at home for the two of you. 


For the Marinade:

  • 3 tablespoons olive oil

  • 1 tablespoon lime juice, or juice from 1/2 lime

  • 2 teaspoons chili powder

  • 1 teaspoon cumin

  • 1 clove garlic, crushed

  • 1/4 teaspoon salt

For the Fajitas:

  • 1 boneless pork loin chop, 1 inch thick, about 12 ounces

  • 4 flour tortillas

  • 1 teaspoon chili powder

  • 2 tablespoons vegetable oil

  • 1/4 red or green bell pepper, cored and sliced into strips

  • 1 teaspoon cumin

  • 1/2 small jalapeño, finely chopped

  • 1 clove garlic, finely chopped

  • 1/4 cup chopped fresh tomato

  • 2 green onions, coarsely chopped

  • 1 avocado, sliced, or guacamole, for garnish

  • Black olives, for garnish

  • Sour cream, for garnish

  • Cheese sauce, or grated cheese, for garnish

  • Salsa, for garnish

Steps to Make It

  1. To make the marinade: In a 1-quart zippered bag, combine 3 tablespoons olive oil, lime juice, chili powder, cumin, crushed garlic, and 1/4 teaspoon salt. Add the pork chop and marinate, turning occasionally, in the refrigerator for 4 hours.

  2. Heat the oven to 180 F. Wrap the tortillas in a couple of paper towels and warm on a cookie sheet in the oven.

  3. Remove the pork chop from the marinade bag and pat dry. Sprinkle both sides with chili powder.

  4. Heat 1 tablespoon of the vegetable oil in a heavy skillet (cast iron is best, don't use nonstick) over high heat until just short of smoking.

  5. Add the pork chop and cook for 1 minute, reduce heat to medium-low and flip the chop. Cover and cook 5 to 7 minutes.

  6. Remove the pork chop to a pie pan and place in the oven to keep warm.

  7. Add the remaining tablespoon of the vegetable oil to the same pan and increase heat to medium.

  8. Add the peppers, sprinkle with cumin and cook until just softened, stirring occasionally. Add the jalapeno and garlic and cook 1 minute more. Add the tomato and green onions and cook 1 minute longer, then remove from heat and cover.

  9. Remove the pork chop from the oven and slice it very thinly across the grain. Add the pork to skillet with peppers and mix.

  10. Divide the mixture equally among the tortillas and add garnishes as desired.