Pork Fajitas with Tomato Salsa

Name: Pork Fajitas with Tomato Salsa
Cook time: 45 min
Yield: 4

Bring bold flavour to your table with these sizzling pork fajitas - just like the ones featured in our latest ad. Quick to prep and full of colour, they’re a delicious way to Make Your Mark at mealtime.

4 people

45 min

Nutrition per serving

kcal

876
protein

52g
saturates

10.5g
iron

3.0mg
carbs

75g

Ingredients

4 lean pork chops, trimmed

2 garlic cloves, crushed

Finely grated rind and juice of 1 lime

1 teasp. ground cumin

½ teasp. ground coriander

A good pinch of paprika

3-4 tablesp. olive oil

1 large onion, thinly sliced

1 red and 1 yellow pepper, seeded and cut into thin strips

8 medium soft flour tortillas

6 tablesp. soured cream

For the tomato salsa:

4 medium tomatoes, diced

2 scallions, finely chopped

1 mild red chilli, seeded and finely chopped

½ teasp. ground cumin

½ tablesp. olive oil

Sea salt and freshly-ground black pepper

Fresh coriander leaves, to garnish

6 medium potatoes, washed and cut into wedges

1 teasp. paprika

Sea salt

1 tablesp. olive oil

Sprigs of rosemary

Pork Fajitas

4 lean pork chops, trimmed

2 garlic cloves, crushed

Finely grated rind and juice of 1 lime

1 teasp. ground cumin

½ teasp. ground coriander

A good pinch of paprika

3-4 tablesp. olive oil

1 large onion, thinly sliced

1 red and 1 yellow pepper, seeded and cut into thin strips

8 medium soft flour tortillas

6 tablesp. soured cream

For the tomato salsa:

4 medium tomatoes, diced

2 scallions, finely chopped

1 mild red chilli, seeded and finely chopped

½ teasp. ground cumin

½ tablesp. olive oil

Sea salt and freshly-ground black pepper

Fresh coriander leaves, to garnish

Potato Wedges

6 medium potatoes, washed and cut into wedges

1 teasp. paprika

Sea salt

1 tablesp. olive oil

Sprigs of rosemary

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To make the marinade: Place the garlic, lime rind and juice, cumin, coriander and paprika in a bowl large enough to take the pork chops. Stir in a tablespoon of the olive oil. Add the pork chops and brush over the marinade. Cover with clingfilm and marinate for up to 2 hours.

To cook the onion and peppers: Heat the remaining two tablespoons of olive oil in a large frying pan and gently fry the onion and peppers for 6-8 minutes over a low heat until softened, stirring occasionally. Remove with a slotted spoon to a bowl and keep warm.

To cook the pork chops: While the onions and peppers are cooking heat a griddle pan. Add a little oil then add two of the pork chops. Allow to cook for 3-4 minutes on each side. Remove from the pan and keep warm while you cook the remaining two chops.

To make the salsa: Place the tomatoes in a bowl with the scallions, chilli and olive and mix well to combine. Season with a little salt and black pepper and set aside at room temperature to allow the flavours to combine.

To heat the tortillas: Heat a frying pan. Add a soft flour tortilla and heat for 30 seconds, turning once until soft and pliable. Repeat with the remaining tortillas and stack them up on a warmed plate.

To serve: Slice the pork chops and serve along with the peppers and onions. Hand around the warmed tortillas, salsa and soured cream, allowing each person to assemble the fajitas themselves.

Potatoes wedges are a great accompaniment.

Method:

Set the oven at Gas Mark 6, 200°C.

Place the potato wedges in a bowl. Season with the paprika, sea salt and olive oil. Mix well to give the potatoes an even coating.

Place on a baking sheet with a few sprigs of rosemary and bake for 45 minutes.