1. In a bowl, combine paprika, chili powder, cumin seeds, salt, and pepper. Rub into both sides of the pork chops and drizzle with oil. Turn so that both sides of the chops are oiled and seasoned. Refrigerate for two hours
2. Heat your barbecue to searing temperature. Place pork chops and vegetable sections onto the grill. Sear vegetables on both sides until they begin to char. Grill pork chops until browned and cooked through, about four minutes per side.
3. Transfer meat and vegetables to a cutting board. Slice the chops and peppers into strips. Dice the remaining vegetables. Juice limes overtop the meat and vegetables.
4. Warm tortillas lightly on the grill. Serve fajitas with hot sauce and salsa amarilla.
Charring brings out the flavours in onions and peppers. Charred tomatoes are quite sweet. Combined, they produce an intense savoury experience that salsa amarilla and hot sauce greatly enhance. Other than the meat seasoning, lime juice, and prepared sauces, no other form of flavour enhancement is necessary.