SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
« Back |
Print 
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Spinach Salad with Ancho Chili Pepper Chops
Makes: 4
servings
Start to Finish
20 mins
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
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.