There is something deeply grounding about the combination of pork and apples. It brings to mind late harvest evenings, the scent of woodsmoke, and the warmth of a kitchen safe from the chill outside.
These aren’t your typical bright, summery fajitas. These are moody, complex, and rich with the flavors of the earth. We use a marinade of fresh ginger, brown sugar, and orange peel to give the pork a deep, aromatic warmth. Paired with the sweetness of sautéed apples and onions, wrapped in a warm flour tortilla, they make for the perfect rustic appetizer to pass around the fire.
The Harvest Flavors
This recipe relies on the balance between the savory heat of chili powder and the autumnal sweetness of apples and brown sugar.
- The Pork: We use loin chops, pounded thin for tenderness, allowing them to soak up the spicy, ginger-infused marinade.
- The Filling: A sauté of thinly sliced onions and red cooking apples creates a texture that is soft, sweet, and comforting.
- The Finish: A dollop of cool sour cream and a sprig of fresh parsley brightens the dish, cutting through the richness.
Ingredients
The Marinade & Meat
- 2 thick pork loin chops (approx. 1 to 1 ½ lbs)
- 1 clove garlic, crushed
- 1 tbsp fresh gingerroot, grated
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp Dijon-style mustard
- 1 tbsp white wine vinegar
- ½ tsp grated orange peel
- ½ tsp salt
- 1 tbsp vegetable oil (for sautéing)
The Apple & Onion Filling
- 1 medium red cooking apple, thinly sliced (leave the skin on for rustic color)
- 1 medium onion, thinly sliced
- 1 tbsp butter
- Dash of ground cinnamon
Assembly & Garnish
- 3 to 4 flour tortillas (9-inch), quartered
- ⅓ cup dairy sour cream
- Fresh parsley sprigs
- Extra orange peel for garnish
Instructions
1. Prepare the Meat
Remove the bones from the pork chops and trim away the fat. Place the chops about 2 inches apart between two sheets of plastic wrap or waxed paper. Using a meat mallet (or a heavy skillet), lightly pound the pork until it is almost ½-inch thick. Slice the meat into ¼-inch wide strips and arrange them in a single layer on a plate.
2. Create the Marinade
In a small bowl, combine the chili powder, crushed garlic, salt, grated ginger, brown sugar, and ½ teaspoon grated orange peel. Stir in the Dijon mustard and white wine vinegar until a paste forms.
Lightly brush the pork strips with this spicy mixture, ensuring they are well coated. Cover the plate and move to the refrigerator. Let the flavors meld for at least 2 hours.
3. Warm the Tortillas
Just before you are ready to serve, stack the quartered tortillas and wrap them tightly in foil. Heat them in a 350°F (175°C) oven for 15 minutes while you cook the filling.
4. Sauté the Pork
Heat the vegetable oil in a heavy 9-inch skillet (cast iron works beautifully here) over medium-high heat. Add the marinated pork strips. Sauté briskly until the meat is no longer pink when cut at the thickest part. Remove from heat and keep warm.
5. Caramelize the Apples
In a separate skillet, melt the butter over medium-high heat. Add the sliced onion and apple, dusting them with the ground cinnamon. Cook, stirring occasionally, until the onions are tender and the apples have softened but still hold their shape.
6. Assemble
To serve, take a warm tortilla quarter and spoon 2 or 3 strips of pork down the center. Top with a spoonful of the apple-onion mixture. Roll the tortilla up and secure it with a wooden pick.
Finish with a dollop of sour cream, a sprig of parsley, and a twist of orange peel.
Makes 12 to 15 appetizer servings.
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Mini Spiced Pork & Orchard Apple Fajitas
Savory ginger-marinated pork strips paired with sweet cinnamon apples wrapped in warm tortillas. These mini pork fajitas make the perfect rustic appetizer for your next gathering.
Ingredients
The Marinade & Meat
The Apple & Onion Filling
Assembly & Garnish
Instructions
Prepare the Meat
-
Remove the bones from the pork chops and trim away the fat. Place the chops about 2 inches apart between two sheets of plastic wrap or waxed paper. Using a meat mallet (or a heavy skillet), lightly pound the pork until it is almost ½-inch thick. Slice the meat into ¼-inch wide strips and arrange them in a single layer on a plate.
Create the Marinade
-
In a small bowl, combine the chili powder, crushed garlic, salt, grated ginger, brown sugar, and ½ teaspoon grated orange peel. Stir in the Dijon mustard and white wine vinegar until a paste forms.
-
Lightly brush the pork strips with this spicy mixture, ensuring they are well coated. Cover the plate and move to the refrigerator. Let the flavors meld for at least 2 hours.
Warm the Tortillas
-
Just before you are ready to serve, stack the quartered tortillas and wrap them tightly in foil. Heat them in a 350°F oven for 15 minutes while you cook the filling.
Sauté the Pork
-
Heat the vegetable oil in a heavy 9-inch skillet over medium-high heat. Add the marinated pork strips. Sauté briskly until the meat is no longer pink when cut at the thickest part. Remove from heat and keep warm.
Caramelize the Apples
-
In a separate skillet, melt the butter over medium-high heat. Add the sliced onion and apple, dusting them with the ground cinnamon. Cook, stirring occasionally, until the onions are tender and the apples have softened but still hold their shape.
Assemble
-
To serve, take a warm tortilla quarter and spoon 2 or 3 strips of pork down the center. Top with a spoonful of the apple-onion mixture. Roll the tortilla up and secure it with a wooden pick.
