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