So, the topic of the day is - pork chop fajitas. I am sure that there are thousands of recipes out there for this dish. Sheet pan fajitas, grilled pork fajitas, pulled pork fajitas are just a few of them and I love them all.

However, I think that my top pick is the bbq pork fajitas. And since in Romania it recently snowed, I took the idea of smoky bbq taste and added it into a salsa. The rest is history.

So let's see how to make fajitas using pork, beans, and smoky hot salsa.

• The first thing you want to take care of is making the pork fajitas seasoning.
• Make a marinade using garlic powder, ground cumin, chili flakes, sweet paprika, 1 tbsp olive oil, salt, and pepper.
• Cut the pork chops into fine strips and add them to the marinade bowl. Coat them completely in the spicy mixture, cover the bowl and let it sit in the fridge while you handle the rest.
• Let's focus on the salsa.

The beauty of this dish is that you can control the spiciness using the sauce. Some of you might like to eat really spicy pork fajitas, but maybe the rest of your family or friends don't.

My suggestion would be not the add too many chili flakes in the marinade. Add just enough to give the meat a kick. Use the salsa to go wild. This way, people will only add as much or as little hotness to their plate as they seem fit.

• So, roughly chop an onion. Heat up a pan, add the olive oil and cook the onion on medium heat until it becomes translucent and soft. This should take 3-5 minutes.
• Cut the habanero and the red pepper into strips and add them to the pan. Stir to combine.
• Pour the tomatoes from the can in there and grate the garlic over them. Add the smoked paprika and salt, then let it simmer for 5-8 minutes.
• Put everything in a blender and turn it into a salsa. Taste and add more salt if needed.

Great! Let's return to the meaty part.

• Take another pan. Heat it up and add the remaining olive oil as listed in the ingredient section.
• Cut the shallot and cook it at medium heat for 3-5 minutes. Add the hot chili if using.

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• Stir to combine, then pour in the meat. Squeeze out the juice from an orange and let the meat cook, turning it from time to time.

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• Cut the celery and the bell pepper and bring them to the pan. Let it sit on medium-low heat for 5-8 minutes until everything is soft and cooked through.
• Before taking the pan off the heat, stir in the butter along with the juice from the remaining orange. Let the butter melt, and your fajitas become all juicy and nice. Turn off the heat and let it rest.

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• The last part of this dish is making the beans. This will literally take a couple of minutes.
• Again, chop an onion, heat up a pan with olive oil, and cook the onion until soft and translucent. Add the celery and let it cook for a minute or so.
• Drain the beans and add them to the pan—season with salt, pepper, cumin, and stir.

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• Add the butter and turn off the heat. Stir again, so the beans take in all the butter.
• That's it! Serve everything with some nice tortillas. You can use store-bought, or you can check out our Rainbow-like Fish Tacos and make your own.

Is this an authentic Mexican pork fajitas recipe? Well, I doubt it. Moreover, the original version of this dish is made using beef. The actual name of 'fajita' means small strips of beef.

Now, it is true that the name makes you think of solely Mexican food, but this dish is actually a Tex-Mex one, and the first reference of it being made is from 1930 in Texas.

Even though it took more than 30 years to gain popularity, you can now find variations of this meal that uses chicken, pork, or just veggies all over the world.

* If you don't find a nice piece of pork chop, you can do pork tenderloin fajitas. The result should be just as good.

** You can use your leftover pork fajitas and make a beautiful breakfast the next morning.

** Don't forget to tag us on Instagram when you give our pork chop fajitas a go.