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Spinach Salad with Ancho Chili Pepper Chops
Ingredients
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1
tablespoon ground ancho chile pepper
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4
boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
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4
slices bacon, chopped
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1/2
cup thinly sliced red onion
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1/3
cup cider vinegar
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1
tablespoon sugar
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1
5 - 6 ounce package fresh baby spinach
Directions
1. 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.
2. 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)
- Servings Per Recipe 4,
- Calories 429,
- Protein (gm) 42,
- Carbohydrate (gm) 8,
- Fat, total (gm) 25,
- Cholesterol (mg) 133,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 3887,
- Vitamin C (mg) 14,
- Sodium (mg) 745,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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This recipe seemed to be all about the meat, while the spinach was an afterthought. So I substituted hot cooked green beans instead, which I like better. Delicious!
3/21/2010 02:25:27 PM Report Abuse