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Pork Fajita Salad

Pork Fajita Salad comes together with Olive Oil, Lime Juice, Oregano, Chili Powder, and Boneless Pork Top Loin Chops. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 4
• 2 1/4 cup
• 1 cup
• 2
• 1 tbsp
• 1
• 1
• 2 tbsp
• 1 tbsp
• 1 head
• 15 oz
• 1 cup
• 11 oz
• 2 cup

Method (preview)

1. 1

   In a large, resealable plastic bag, combine the first four ingredients.

2. 2

   Add pork chops.

3. 3

   Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.

4. 4

   Drain, discarding marinade.

5. 5

   Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once.

6. 6

   In a saucepan, bring broth to a boil; stir in rice. Return broth to a boil.

7. 7

   Reduce heat; cover and simmer for 15 minutes or until rice is tender.

8. 8

   Cool.

9. 9

   Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion.

10. 10

    In a 5 quart glass salad bowl, layer lettuce, beans, cheese, pork and guacamole.

11. 11

    Spread with salsa.

12. 12

    Combine rice and sour cream; spread over salsa.

13. 13

    Garnish with olives and green onions.

14. 14

    When Cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

15. 15

    Cholesterol; 724mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean

16. 16

    Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 8 Fat.

17. 17

    NOTES: Can use fresh parsley instead of cilantro.