Pork Chop Fajitas
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.
Servings: 4 fajitas
- 4 boneless pork chops
- 2 peppers
- 2 red onion
- 4 tortilla wraps
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.
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!).
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.
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.
Calories: 334kcal | Carbohydrates: 24g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 856mg | Potassium: 739mg | Fiber: 3g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 53mg | Calcium: 64mg | Iron: 2mg