- 4
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
Preparation
Step 1
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
Calories429, Total Fat (g)25, Saturated Fat (g)8, Cholesterol (mg)133, Sodium (mg)745, Carbohydrate (g)8, Fiber (g)2, Protein (g)42, Vitamin C (DV%)23, Calcium (DV%)7, Iron (DV%)17, Percent Daily Values are based on a 2,000 calorie diet