Wash and dry all produce. Preheat the oven to 350 degrees. Halve, peel, and thinly slice the onion. Finely dice 1/4 cup of the sliced onion for the salsa fresca. Core, seed, and dice the tomatoes. Zest 1 teaspoon lemon zest. Halve the lemon. Core, seed, and thinly slice the bell peppers. Thinly slice the scallions, keeping the greens and whites separate.

Make the salsa fresca: In a medium bowl, combine the tomatoes, diced onion, lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion, scallion whites, and peppers to the pan. Cook, tossing, for 4-5 minutes, until the peppers are soft and slightly blistered. Season with salt and pepper.

Meanwhile, thinly slice the pork chops against the grain into strips before seasoning with salt and pepper. When the peppers and onions are done, remove from the pan and set aside. Heat another large drizzle of olive oil in the same pan over high heat. Working in batches, sear the pork strips 1-2 minutes per side, until browned but not yet cooked through.

Add the veggies to the pan with the pork. Stir in the Southwest spice blend and a squeeze of lemon juice. Cook, tossing, until the pork is cooked through, 2-3 minutes.

Warm the tortillas and serve: Meanwhile, wrap the tortillas in foil and place in the oven to warm 3-5 minutes. When everything is ready, make a fajita bar! Let everyone assemble their own pork fajitas with the tortillas, pork, veggies, sour cream, and salsa fresca. Sprinkle each fajita with scallion greens and enjoy!