Friday, Jun 24, 2016
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Pork Fajitas with Peach Salsa

4 boneless, pork chops about 1-inch thick, partially frozen

teaspoon cumin

teaspoon coriander

teaspoon chile powder

1 tablespoon oil or vegetable spray

1 green pepper, sliced

1 red pepper, sliced

1 medium onion, halved and sliced

Salt to taste

8 to 12 tortillas

4 ounces shredded cheese

Peach Salsa (recipe follows)

Special equipment needed: Grill pan or non-stick frying

pan

Thinly slice pork chops in 1/8-inch thick strips, crosswise.

Combine cumin, coriander, and chile powder and sprinkle

on the pork.

Spray grill pan or frying pan with vegetable spray or spread

oil with basting brush and heat pan. When pan is sizzling,

lay pork strips fl at. Around the edge add sliced peppers and

onion. Cook pork 5 minutes on each side until grid marks

show searing; turn and repeat on other side. Meanwhile, toss

peppers and onion to cook. Add salt to taste.

When pork and veggies are done, lay a portion in the center

of a tortilla, top with 2 tablespoons peach salsa as desired.

Roll and wrap for fajitas. Repeat with remaining tortillas.

Or serve with peach salsa on the side.

Yield: 4 to 6 servings

Source: Kathie Smith, Food Editor, The Blade

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