Spinach Salad With Ancho Chili Pepper Chops
From Better Homes and Garden [1]
Ingredients
- 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
Directions
- 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.
Serves 4.
Information
- Category
- Main Dishes, Pork
- Cuisine
- North American