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Spinach Salad with Ancho Chili Pepper Chops
Ingredients
- 1 tablespoon ground ancho chile pepper
- 4 boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
- 4 slices bacon, chopped
- 1/2 cup thinly sliced red onion
- 1/3 cup cider vinegar
- 1 tablespoon sugar
- 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,
- cal. (kcal) 429,
- Fat, total (g) 25,
- chol. (mg) 133,
- sat. fat (g) 8,
- carb. (g) 8,
- fiber (g) 2,
- pro. (g) 42,
- vit. A (IU) 3887,
- vit. C (mg) 14,
- sodium (mg) 745,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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