Spinach Salad with Ancho Chili Pepper Chops

A mild chili flavor enhances the pork sirloin chops in this main-dish recipe. A wilted spinach salad accompanies this meal.

Spinach Salad with Ancho Chili Pepper Chops
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5 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
20 mins
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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 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)
    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
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