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Spinach Salad with Ancho Chili Pepper Chops

Makes: 4 servings
Start to Finish 20 mins
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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