These easy pork chops fajitas are made by pan frying red onions, peppers and sliced pork chops with fajita seasoning, and serving them in warm tortilla wraps.
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Fajitas are one of my family’s go-to easy meals. It’s full of flavor and only takes a few minutes to make. I sometimes make quick and easy sheet pan fajitas, or cook them in a skillet or frying pan as showed here.
Although fajitas are typically made with chicken, you can really use any type of meat cut into strips. For this recipe we will use pork chops, or any type of sliced pork.
🥘 Ingredients
Pork chop fajitas require pork chops with the bones removed, flour or corn tortilla wraps, fresh peppers, red onions and fajita seasoning.
You will also need any side dishes or toppings you like.
🔪 How to make pork chop fajitas
Cut the peppers, red onions and pork chops into bite sized strips. Remove any large chunks of fat (the white stuff) from the pork, as well as any bones.
Combine the spices for the seasoning in a bowl, or prepare your premade fajita seasoning.
Heat up some vegetable oil, cooking spray or butter in a large skillet on medium to high heat. Add the peppers, onions and pork strips, and fry while stirring occasionally until the meat has mostly browned all over and is almost cooked through. Add the seasoning, stir, and leave it to finish cooking completely.
Prepare your toppings and heat up the tortillas in a microwave or oven.
🐖 Pork chops
You can use any type of pork chop in this recipe, or even sliced pork fillets. Keep in mind that any bones and large chunks of fat should be discarded before cooking the fajitas.
I usually try to use lean pork loin steaks or boneless pork chops, because these keep their flavor and shape well after pan frying them. They are easy to cut into pork strips, and well suited for pork fajitas.
💭 Top tips
Here’s my best advice to make PERFECT pork chop fajitas:
- Use lean pork chops, or cut off most of the visible fat (the white bits). The fat tends to get a weird jelly like consistency when cooked, which is not particularly pleasant in fajitas.
- Use your favorite fajita seasoning. Store bought or homemade seasoning blends both work absolutely fine, or you can use the quick seasoning mix suggested in the recipe. Try my fajita seasoning without cumin!
- Fresh peppers and red onions are key to a perfect dish. I use whichever color peppers I have available, and often a combination of different colors.
🥗 Serving suggestions
Toppings are one of my favorite parts of the fajita. There are so many goodies you can stuff in those wraps! I love serving mine with fresh tomatoes, guacamole, ranch or tex mex cheese sauce on top.
You can also definitely serve pork chop fajitas with side dishes. Try serving it with a tex mex style black bean corn salad, chili lime rice or sweet potato fries. To add even more vegetables to this delicious meal, you can serve it with less traditional roasted vegetables or spicy carrots.
🍲 Leftover fajitas with pork chops
Leftover fajitas can be stored in the fridge for up to 3 days. You can also roll them into burritos, and freeze them individually wrapped.
If you have any leftovers, I strongly suggest storing the wraps, fajita mix and any sauces or toppings separately. This keeps the tortillas from going soft or soggy. Reheat each element separately, and assemble the fajitas immediately before serving.
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📋 Frequently asked questions
Is this recipe allergy friendly? – Always double check the ingredients you use if you have an allergy. This recipe is generally dairy free, egg free, nut free and soy free.
Can I use other cuts of meat? – You can use any type of meat cooked into strips to make fajitas, including strips of chicken, turkey, beef and pork. You can also make veggie versions with sliced mushrooms or roasted vegetables instead of using any meat at all.
What if I don’t like peppers? – Traditional fajitas are made with peppers, but you can totally omit them if they aren’t your thing. You can also replace them with other crunchy vegetables like cauliflowers (yep, I tried it, and it’s totally yummy!).
📖 Recipe
Pork Chop Fajitas
Ingredients
- 4 boneless pork chops
- 2 peppers
- 2 red onion
- 4 tortilla wraps
Fajita seasoning mix
- 1 tsp paprika powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp celery salt
Instructions
- Cut the peppers, red onions and pork chops into bite sized strips. Remove any large chunks of fat (the white stuff) from the pork, as well as any bones.
- Combine the spices for the seasoning in a bowl, or prepare your premade fajita seasoning.
- Heat up some vegetable oil, cooking spray or butter in a large skillet on medium to high heat.
- Add the peppers, onions and pork strips, and fry while stirring occasionally until the meat has mostly browned all over and is almost cooked through. Add the seasoning, stir, and leave it to finish cooking completely.
- Prepare your toppings and heat up the tortillas in a microwave or oven.
Notes
Leftovers
Leftover fajitas can be stored in the fridge for up to 3 days. You can also roll them into burritos, and freeze them individually wrapped. If you have any leftovers, I strongly suggest storing the wraps, fajita mix and any sauces or toppings separately. This keeps the tortillas from going soft or soggy. Reheat each element separately, and assemble the fajitas immediately before serving.Top tips
Here’s my best advice to make PERFECT pork chop fajitas:- Use lean pork chops, or cut off most of the visible fat (the white bits). The fat tends to get a weird jelly like consistency when cooked, which is not particularly pleasant in fajitas.
- Use your favorite fajita seasoning. Storebought or homemade seasoning blends both work absolutely fine, or you can use the quick seasoning mix suggested in the recipe.
- Fresh peppers and red onions are key to a perfect dish. I use whichever color peppers I have available, and often a combination of different colors.
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