Recipe courtesy of Food Network Kitchen

Sweet and Spicy Pork Fajitas with Squash and Zucchini

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Grill boneless pork chops for these fajitas with a warm tomato-and-squash relish.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Sweet and Spicy Marinade:

Squash and Zucchini:

Directions

  1. For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
  2. For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  3. Prepare an outdoor grill for medium-high heat.
  4. Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
  5. Serve with the warm tortillas, the squash and zucchini mixture and toppings.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.

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