Pork Fajita Salad

• 1/4 cup olive 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
• 1 medium tomato, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped onion
• 1 head iceberg lettuce, shredded
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup shredded sharp cheddar cheese
• 1-1/3 cups salsa
• 2 cups sour cream
• Sliced ripe olives and green onions

1. 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.
2. In a saucepan, bring broth to a boil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
3. 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.

olive oil, lime juice, oregano, chili powder, pork loin chops, chicken broth, long grain rice, avocados, lemon juice, tomato, pepper, fresh cilantro, onion, black beans, cheddar cheese, salsa, sour cream, olives

Taken from www.tasteofhome.com/recipes/pork-fajita-salad/ (may not work)