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
Photo: Andy Lyons
Total Time:
20 mins


  • 1 tablespoon ground ancho chile pepper

  • 4 boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)

  • 4 slices bacon, chopped

  • ½ cup thinly sliced red onion

  • cup cider vinegar

  • 1 tablespoon sugar

  • 1 5-6 ounce package fresh baby spinach


  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 (per serving)

429 Calories
25g Fat
8g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 429
% Daily Value *
Total Fat 25g 32%
Saturated Fat 8g 40%
Cholesterol 133mg 44%
Sodium 745mg 32%
Total Carbohydrate 8g 3%
Protein 42g
Vitamin C 13.6mg 68%
Calcium 70.7mg 5%
Iron 3.1mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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