Ingredients: |
Ingredients: 1/4 cup olive or vegetable oil
2 tbsp. lime juice
1 tsp. dried oregano
1 tsp. chili powder
4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)
2-1/4 cups chicken broth
1 cup uncooked brown rice
1/4 tsp. turmeric
2 ripe avocados, peeled
1 tbsp. lemon juice
1 medium tomato, chopped
1 jalapeno pepper, seeded and chopped
2 tbsp. minced fresh cilantro or parsley
1 tbsp. finely chopped onion
1 head iceberg lettuce, shredded
1 can (15 oz) black beans rinsed and drained
1 c. (4 oz.) shredded sharp cheddar cheese
1 jar (11 oz.) salza
2 cups (16 oz.) sour cream
Sliced ripe olives and green onions.
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Directions: |
Directions:In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate overnight, turning occasionally. Drain, discarding marinade. In a saucepan, bring broth to a boil; stir in rice and turmeric. Return to a boil. Reduce heat; cover and simmer for 45 minutes or until rice is tender. Cool. Grill chops, uncovered, over medium heat for 12-14 minutes or until meat juices run clear, turning once. Thinly slice pork; set aside. Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer the lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine the rice and sour cream; spread over the salsa. Garnish with olives and green onions. NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. |
This recipe for Pork Fajita Salad, by 