30-Minute Pork Fajitas Bowl
Equipment
- skillet
Ingredients
- 4 Tablespoons vegetable oil, divided
- 3 bell peppers (orange, yellow, and red), cut into strips
- 1 medium red onion, cut in half and sliced
- Salt and pepper to taste
- 2 pounds Smithfield All Natural Boneless Pork Chops
- 2 ounces taco seasoning mix (original) or 2 (1-oz) envelopes of taco seasoning mix
- 2 large and juicy limes (plus more cut into wedges to serve on the side if desired)
- 2 Tablespoons fresh cilantro or parsley, chopped
- 1 jalapeno, sliced (optional)
- 2 avocados, sliced (optional)
Instructions
- Heat a large cast iron skillet over medium heat. Add 1 ½ to 2 tablespoons of oil and cook bell pepper strips and onion for about 6-8 minutes or until softened. Season with salt and pepper and place onto a plate.
- Add remaining oil and cook pork chops over medium-high heat for about 2 ½ minutes per side or until lightly golden. If necessary, do in batches to avoid overcrowding the skillet.
- Also, make sure no pink juices remain. Sprinkle on the lime juice and let chops rest for about 3-5 minutes.
- Slice cooked chops into strips and serve them over rice with the cooked vegetables (or alternatively with tortillas). Sprinkle on chopped cilantro or parsley. If desired, add sliced avocados and jalapeno, and lime wedges to the bowl.
Recipe Notes
Nutrition
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