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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
2 tbsp lime juice
1 tsp dried oregano and chili powder
4 boneless pork loin chops (1 inch thick, about 1 1/2 lbs)
2-1/4 cups chicken broth
1 cup uncooked long grain rice
2 ripe avocados, peeled
1 tbsp lemon juice
1 medium tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 tbsp minced fresh cilantro
1 tbsp finely chopped onion
1 head iceberg lettuce, shredded
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) cup shredded sharp cheddar cheese
1 (11 oz) jar salsa
2 cups sour cream
Sliced ripe olives and green onions
In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside.
In a saucepan, bring broth to a broil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions. Serves 6
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PORK FAJITA SALAD
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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
2 tbsp lime juice
1 tsp dried oregano and chili powder
4 boneless pork loin chops (1 inch thick, about 1 1/2 lbs)
2-1/4 cups chicken broth
1 cup uncooked long grain rice
2 ripe avocados, peeled
1 tbsp lemon juice
1 medium tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 tbsp minced fresh cilantro
1 tbsp finely chopped onion
1 head iceberg lettuce, shredded
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) cup shredded sharp cheddar cheese
1 (11 oz) jar salsa
2 cups sour cream
Sliced ripe olives and green onions
In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside.
In a saucepan, bring broth to a broil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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