For some strange reason, my father has an aversion to consuming leafy green vegetables. However, when the greens — in this case spinach — are paired with a tender, succulent cut of meat, he's more inclined to eat them. This recipe is perfect for my dad and guys like him.
It expertly combines a spicy pork chop with salty bacon bits and fresh spinach leaves. A tangy red onion vinegar sauce finishes off the surprisingly hearty dish. You won't believe how simple the recipe is, so get it now and
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
- 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.
- 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.
- Pork, Main Dishes
- North American