Ingredients

• 1  Tbsp. 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  Tbsp. sugar
• 1  5- to 6-oz. pkg. 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.