Easy Pork and Pepper Fajitas

Full of smoky, citrus-y flavor, these easy pork & pepper fajitas are a simple 30 minute weeknight dinner recipe idea — and a tasty way to stretch a small pack of thin-cut pork chops to feed a family.

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Today’s Easy Pork and Pepper Fajitas recipe is something of a happy accident: I was trying to decide what to make out of a clearance pack of pork, a couple of beautiful fresh bell peppers from my garden, and a lime that was starting to get a little squishy. Well, if you have peppers and lime on hand, you’re already halfway to fajitas, right? I don’t usually make these with pork, but thought I’d change things up a little today.

On a holiday weekend, our Sunday Scratchups recipe of course falls on Monday. And at a time of year where pork tends to be on a price downswing — and bell peppers are in season or in your garden — take advantage of these seasonal sales and produce in our weekly recipe from scratch around affordable foods. It’s fajita time!

Pork & pepper fajitas are an easy 30 minute weeknight dinner option, and a flavorfully frugal way to stretch a small pack of thin-cut chops to feed a family.

Easy Pork and Pepper Fajitas

Ingredients

– for the pork

1 lb thin cut boneless pork chops, cut into strips
Juice of 1/2 a small lime
2 Tbsp olive oil, divided
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1 tsp smoked paprika
1/2 tsp seasoned salt

– for the veggies

1 Tbsp olive oil
1 medium yellow onion, quartered then sliced into strips
3 cloves garlic, chopped (about 1/2 Tbsp minced)
2 bell peppers, sliced into strips (I used one red and one green-turning-to-red from my garden; multi-colored would be prettier)
1/2 tsp seasoned salt
1/2 tsp chili powder
1/4 tsp cayenne
Juice of 1/2 a small lime

Directions

Slice pork into strips and place them in a one quart zip-top bag. Add lime juice, 1 Tbsp olive oil, and spices to the bag, squish around to coat, then let it sit to marinate. (I was in a hurry, so just quick marinated mine while slicing the veggies — but you can let yours go longer in the fridge for more flavor if you like, turning occasionally.)

While the pork marinates, cut up your veggies.

After pork marinates: Heat 1 Tbsp of olive oil in a 12″ cast iron skillet on medium-high heat for about a minute. Swirl to coat the bottom of the pan, then add the pork and cook for just one minute, stirring constantly.

Add another Tbsp olive oil to the skillet. Stir the onion, garlic, sliced bell peppers, and spices in with the pork, then continue cooking over medium-high heat for another five minutes, stirring occasionally. Squeeze in lime juice, stir, and continue to cook for another three minutes or until the pork is cooked through and veggies are tender to your liking.

Serve fajitas immediately in tortillas along with your favorite toppings (sour cream, diced tomato, shredded cheese, lime wedges, avocado, pico de gallo, black olives, shredded lettuce, salsa…).

Note: My fajitas  are shown here topped with leftover black beans & corn, chopped avocado, and diced garden tomatoes. Each option was good, but I especially recommend the tomato (or some pico de gallo) in order to add a fresh pop of juiciness!

Pork Fajitas, Please

Tender pork and crisp-tender peppers, all infused with savory, smoky, citrus-y flavor? Yes, please! Pork and pepper fajitas are also easily adaptable to your family’s needs and tastes. If you’re gluten free, sub in corn tortillas. If you’re low carb, do a fajita in a bowl or use a low carb wrap. If you’re dairy free, omit the cheese. However you serve these, though, they’re all good.

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Easy Pork and Pepper Fajitas

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Easy pork & pepper fajitas are an easy 30 minute weeknight dinner idea, and a tasty way to stretch a small pack of thin-cut chops to feed a family.

Course dinner

Cuisine fajitas

Keyword bell peppers, fajitas, pork

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

– for the pork

• 1 lb thin cut boneless pork chops cut into strips
• Juice of 1/2 a small lime
• 2 Tbsp olive oil divided
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp seasoned salt

– for the veggies

• 1 Tbsp olive oil
• 1 medium yellow onion quartered then sliced into strips
• 3 cloves garlic chopped (about 1/2 Tbsp minced)
• 2 bell peppers sliced into strips (I used one red and one green-turning-to-red from my garden; multi-colored would be prettier)
• 1/2 tsp seasoned salt
• 1/2 tsp chili powder
• 1/4 tsp cayenne
• Juice of 1/2 a small lime

Instructions

• Slice pork into strips and place them in a one quart zip-top bag. Add lime juice, 1 Tbsp olive oil, and spices to the bag, squish around to coat, then let it sit to marinate. (I was in a hurry, so just quick marinated mine while slicing the veggies — but you can let yours go longer in the fridge for more flavor if you like, turning occasionally.)
• While the pork marinates, cut up your veggies.
• After pork marinates: Heat 1 Tbsp of olive oil in a 12″ cast iron skillet on medium-high heat for about a minute. Swirl to coat the bottom of the pan, then add the pork and cook for just one minute, stirring constantly.
• Add another Tbsp olive oil to the skillet. Stir the onion, garlic, sliced bell peppers, and spices in with the pork, then continue cooking over medium-high heat for another five minutes, stirring occasionally.
• Squeeze in lime juice, stir, and continue to cook for another three minutes or until the pork is cooked through and veggies are tender to your liking.
• Serve fajitas immediately in tortillas along with your favorite toppings (sour cream, diced tomato, shredded cheese, lime wedges, avocado, pico de gallo, black olives, shredded lettuce, salsa…).

Notes

My fajitas  are shown here topped with leftover black beans & corn, chopped avocado, and diced garden tomatoes. Each option was good, but I especially recommend the tomato (or some pico de gallo) in order to add a fresh pop of juiciness!

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