Spinach Salad with Ancho Chili Pepper Chops
- Preheat extra-large skillet over medium-high heat. Meanwhile, in bowl combine chile pepper and 1/2 tsp. each salt and pepper. Rub into chops. Add chops and bacon to hot skillet; reduce heat to medium. Cook 6 to 8 minutes, until chops are pink in center (160 degrees F) and bacon is crisp; turning chops and stirring bacon. Remove and set aside.
- For dressing, cook onion in hot skillet for 1 minute. Remove from heat; stir in vinegar, sugar, and 1/4 tsp. ancho chile pepper. Slice pork; divide pork and spinach among 4 plates. Drizzle dressing; sprinkle bacon. Makes 4 servings.
Nutrition Facts (Spinach Salad with Ancho Chili Pepper Chops)
- Per serving:
- 429 kcal cal.,
- 25 g fat
- (8 g sat. fat,
- 133 mg chol.,
- 745 mg sodium,
- 8 g carb.,
- 2 g fiber,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet