Sweet and Spicy Pork and Zucchini Fajitas

Ingredients:

Sweet and spicy marinade

• 1/3 cup olive oil, plus extra for greasing the grill grate
• 1/4 cup torn fresh cilantro
• 1/4 cup honey
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon fresh thyme leaves
• 6 crushed garlic cloves
• 2 jalapeños (remove seeds to reduce heat)
• 700 g of natural pork cutlets, 2.5 cm thick, on the bone (center cut)

Zucchini

• 2 tbsp. l. olive oil
• 1 medium zucchini, cut into 0.5cm thick half-moon slices.
• 1 medium yellow zucchini, cut into 0.5cm thick half-moon slices.
• 1 bunch green onions, cut into 2.5cm long pieces.
• 1 large tomato, diced
• 1 red jalapeño, seeded and thinly sliced
• 0.5 cup finely chopped fresh cilantro
• Toppings for servingWarm tortillas, crumbled cotija cheese, pickled jalapeño rings, lime wedges, sliced ​​red onion, sour cream, tomatillo salsa

Preparation:

1. Sweet and spicy marinade:
   
   In a food processor, combine the oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon each of salt and black pepper, and blend until smooth. Transfer the mixture to a non-reactive bowl, add the pork chops, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2. Zucchini:
   
   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, the yellow zucchini, and a pinch of salt, then transfer the zucchini to a plate.
3. Add the green onions to the pan and cook, stirring once or twice, until lightly browned. Add the tomatoes, jalapeño, and fried zucchini and stir. Add the cilantro and season with salt. Set aside.
4. Preheat an outdoor grill to medium-high heat.
5. Brush the grill grate with oil. Grill the pork chops until golden brown, 4-5 minutes per side. Transfer to a cutting board and slice thinly. Serve with warm tortillas, zucchini, and toppings.