Quick and Easy Pork Fajitas with Blistered Peppers and Sour Cream

When you’re craving something bold and satisfying, these pork fajitas hit the spot. We’ve swapped beef for tender pork, keeping all the classic colorful veggies and a mild spice blend that everyone will love. A dollop (or two) of sour cream adds the perfect creamy finish.

This recipe comes together quickly, making it ideal for busy weeknights. The blistered peppers and onions bring a smoky sweetness, while the fresh salsa fresca adds a bright, zesty kick. Serve with warm tortillas and let everyone build their own fajitas for a fun, interactive meal.

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Ingredients

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 350°F. Halve, peel and thinly slice the red onion. Finely dice ¼ cup of the sliced onion for the salsa fresca. Core, seed and dice the Roma tomato. Zest 1 teaspoon lemon zest, then halve the lemon. Core, seed and thinly slice the red bell pepper. Thinly slice the scallions, keeping the white and green parts separate.
2. Make the salsa fresca: In a medium bowl, combine the diced tomato, diced onion, lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion (the remaining, not the diced), scallion whites and sliced bell pepper. Cook, tossing occasionally, for 4-5 minutes, until the peppers are soft and slightly blistered. Season with salt and pepper. Transfer the vegetables to a plate and set aside.
4. Meanwhile, thinly slice the pork chops against the grain into strips. Season with salt and pepper. Heat another drizzle of olive oil in the same pan over high heat. Working in batches if needed, sear the pork strips for 1-2 minutes per side, until browned but not cooked through.
5. Return the cooked vegetables to the pan with the pork. Add the Southwest spice blend and a squeeze of lemon juice. Cook, tossing, until the pork is cooked through, about 2-3 minutes.
6. While the pork cooks, wrap the tortillas in aluminum foil and place in the oven to warm for 3-5 minutes. To serve, set up a fajita bar with the warm tortillas, pork and vegetable mixture, sour cream and salsa fresca. Garnish each fajita with scallion greens.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute chicken, beef or shrimp. Adjust cooking time accordingly.

What if I don't have Southwest spice blend?

You can make your own by combining chili powder, cumin, paprika, garlic powder and a pinch of cayenne.

How do I store leftovers?

Store the pork, vegetables and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.