Grilling gives the pork extra flavor, but broiling works just as well. This pretty dish makes a great buffet salad.

Layered Pork Fajita Salad

1 1/2 pounds boneless pork loin chops (about 6)
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder

1 head iceberg lettuce, shredded
1 (15-ounce) can black beans, drained
4 ounces sharp cheddar cheese, grated
Guacamole (recipe below)
1 (8-ounce) jar salsa (mild, medium or hot)
16 ounces (2 cups) sour cream
3 cups cooked white rice
1 (2 1/4-ounce) can sliced black olives, drained
2 green onions, thinly sliced

Corn tortilla chips for accompaniment

1. Place pork chops in a self-sealing plastic bag and add the olive oil, lime juice and seasonings. Let marinate overnight in the refrigerator. Remove chops from marinade; pat dry and grill or broil just until cooked and nicely browned, about 8 minutes total. Set aside to cool. Cut into 1/2-inch cubes
2. Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, cheddar cheese, pork pieces and guacamole. Spread 1 cup of the salsa over the top. Mix the sour cream and rice together and spread over the top of the salad, covering completely. Put the remaining salsa in the middle of the sour cream layer. Garnish the salad with the olives and green onions. Serve tortilla chips on the side.

Serves 12.

Guacamole: In a medium bowl, stir together 2 mashed ripe avocados, 1 tablespoon lemon juice, 1 tablespoon minced onion, 3 tablespoons minced cilantro, 1 chopped tomato, and 1 seeded and minced jalapeno chile (wear rubber gloves when handling hot chile).

Recipe provided courtesy of Pork: The Other White Meat.