These easy pork fajitas make any dinner into a celebration. Tender boneless pork chops are marinated for several hours before cooking and are combined with sauteed onions and bell peppers.
It is no secret that I love Mexican and Tex Mex foods. I have four enchilada recipes, beef and bean enchiladas, loaded chicken enchiladas, chicken and green chile enchiladas and green chile enchiladas as well as ground beef chimichangas, beef and bean chalupas, and more.
Fajitas are by far my favorite. Chicken are my usual type of fajita but one night I had three pork chops in the fridge I needed to do something with. A couple of nights earlier I had whipped up a batch of homemade taco seasoning mix so my brain went to Mexican food. The chops I had were thin and would cook quickly so I decided to make fajitas because they are super quick to make.
I combined the taco seasoning mix with some olive oil and lemon juice and poured that over the chops and let them sit in the fridge for a few hours. I cooked them on a hot griddle for a few minutes and let them rest while I cooked the onion and peppers. I sliced the chops into strips and served the pork and veggies with warm flour tortillas and cheese.
You can mix the marinade up the night before and store it in a glass jar in your refrigerator. The morning you plan to serve the fajitas just add the pork chops to a zip top food storage bag, pour the marinade over, press the air out, seal the bag, and squish to coat. Store in the fridge until it’s time to cook.
Serves 2 fajitas
4 hr, 15 Prep Time
15 minCook Time
4 hr, 30 Total Time
- 1 to 1 1/2 pounds boneless pork chops
- 1/4 cup olive oil
- 2 Tablespoons lemon juice
- 1 to 2 Tablespoons taco seasoning mix
- 1 Tablespoon olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced
- 8-12 warm fajita sized flour tortillas
- Shredded cheese
- Place the chops in a food safe storage bag or non reactive bowl with a lid
- Combine the 1/4 cup oil, lemon juice, and taco seasoning
- Pour over chops and flip to coat
- Close bag or cover bowl and refrigerate for several hours
- Heat a griddle or large skillet over moderate heat
- Cook pork chops for 2-3 minute per side or until browned and internal temperature of 145 degrees is reached
- Remove and let rest
- Add the 1 Tablespoon of oil the the griddle and cook the onion and peppers for 3-5 minutes or until desired softness is achieved
- Slice the pork chops and combine with onions and peppers
- Serve with warm tortillas and cheese
Total time includes four hour marinating