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This pork fajita bowl is a fast, flavor-packed dinner that keeps all the bold, smoky flavor of classic fajitas, just without the wrap. It’s customizable and lighter (if you want): skip the tortilla, double the veggies, or pile on extra pork. However you build it, it delivers big on taste without the fuss.
Here’s Why This Pork Fajita Bowl Recipe Works
Big flavor, fast: A bold chipotle-lime marinade with cumin and garlic gives the pork smoky, tangy heat without a long soak time.
Great for leftovers: The components reheat well and make solid lunches the next day.
One pan, less mess: A quick skillet sear is all it takes. The pork and veggies cook fast, and you won’t be stuck with a sink full of dishes.
Built to flex: These bowls are totally customizable. Beans, corn, avocado, salsa; use what you love or what’s in your fridge. Want to switch up the protein? Try my tri tip fajitas for a beefy twist.
Recipe Tips
Use a hot skillet: Medium-high heat is your friend. That’s how you get a solid sear and caramelized edges.
Don’t overcook the pork: Pull the chops when they’re golden brown. They’ll finish cooking as they rest, and you’ll keep them juicy.
Char the corn: Even frozen kernels come alive with a little color from the skillet.
Drain the beans well: Excess liquid can water down the bowl. Give them a good rinse and drain before serving.
Slice pork across the grain: Once rested, slicing the pork chops against the grain keeps them tender.
Prep the veggies ahead: Slice the onions and peppers in advance and store them in the fridge. Makes dinner even faster.
Don’t crowd the pan: Cook the veggies in batches if needed. Overcrowding = steaming, not searing.
Taste and adjust: The chipotle-lime seasoning is bold. If you’re sensitive to heat, start with a little and build from there.
Want something lighter? Try the same skillet technique with shrimp fajitas for a quick seafood spin.
Craving more bowl-style dinners? Try my beef taco salad. It’s another easy, customizable favorite
Tex Mex Pork and Veggie Bowl
This pork fajita bowl checks all the boxes: fast, bold, flexible, and way more exciting than your usual Tuesday dinner. Load it up with all the toppings or keep it simple. It still delivers big flavor without a lot of work.
For extra toppings, try a scoop of corn salsa or a dollop of guacamole. Both are easy to make and go perfectly with these bowls.
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Pork Fajita Bowls
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Ingredients
For the Fajita Seasoning:
- ¼ cup vegetable oil
- 2 fresh limes, freshly squeezed
- 1 teaspoon ground cumin
- 3 garlic cloves, grated or minced
- 1 chipotle peppers in adobo sauce, mashed (see notes) or [1/2 teaspoon ground chipotle powder]
For the Pork:
- 2 thick pork chops, about 1-1/2 pounds total
- Salt and pepper
- 3 tablespoons vegetable oil, divided
The Vegetables:
- 1 large onion, sliced
- 3 bell peppers, 1 each of red, yellow and green, sliced
- ¾ cup frozen corn kernels, or 1 ear of fresh corn
- 12 ounces grape tomatoes
- 1 (15 ounce) can canned black beans, rinsed and drained
- Cilantro sprigs
Condiments, optional:
- Lime wedges
- Avocado slices
- Pico de gallo
- Sour cream
Instructions
For the Fajita Seasoning:
- Add all the ingredients to a small dish. Whisk to combine and set aside.
Sear the Chops:
- Sprinkle both sides of the pork chops lightly with salt and pepper and heat 2 tablespoons of the oil in a large non-stick skillet set over medium-high.
- Add the pork chops and sear until well browned, 4-5 minutes per side. Transfer to a plate, cover with foil and set aside while you prepare the remaining ingredients. The pork chops will continue cooking from residual heat.
- Heat the remaining oil in a large skillet set over medium-high; then add the onions and bell peppers. Sprinkle with 3-4 tablespoons of the reserved seasoning mix and cook until the onions and peppers are lightly cooked and slightly crisp. Remove from the heat.
- Add the corn to the skillet and sear until lightly charred. If you are using fresh corn, leave the corn on the cob while you char it in the skillet.
To Assemble:
- Portion the vegetables equally between shallow bowls such as pasta bowls, or soup plates. Cut the corn from the cob (if using fresh corn) and add to each bowl, add the tomatoes and the black beans to each bowl.
- Slice the pork chop into thin strips and arrange on top of each serving. Garnish with fresh cilantro and serve with additional condiments and warm tortillas.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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