Pork Fajita Salad

[quicklook-recipe prep_time=”35 min” cook_time=”15 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/4 cup olive or vegetable oil
• 2 tablespoons lime juice
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)
• 2 1/4 cups chicken broth
• 1 cup uncooked long grain rice
• 2 ripe avocados, peeled
• 1 tablespoon lemon juice

[/ingredients-left]
[ingredients-right]

• 1 medium tomato, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh cilantro or parsley
• 1 tablespoon finely chopped onion
• 1 head iceberg lettuce, shredded
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 jar (11 ounces) salsa
• 2 cups (16 ounces) sour cream
• Sliced ripe olives and green onions

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”50 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-quart 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.[/step-item][/step-list-wrapper]

[cooking_tip]When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.[/cooking_tip]

Originally Published in Reader's Digest