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.
Ingredients
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1 Tbsp. ground ancho chile pepper
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4 boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
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4 slices bacon, chopped
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1/2 cup thinly sliced red onion
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1/3 cup cider vinegar
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1 Tbsp. sugar
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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.
Nutrition information
Calories 429, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 133 mg, Sodium 745 mg, Carbohydrate 8 g, Fiber 2 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 7%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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