Spinach Salad With Ancho Chile Pepper Chops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love ancho chilis, so I'm always looking for recipes using them. I found this one in BH&G magazine - it's basically a pork chop and bacon recipe (YUM - bacon); the vinegar and onion give this a little zing, and it goes well with baby spinach. Ingredients:
1 tablespoon ground ancho chili pepper (i grind my own) |
salt and pepper |
4 boneless pork sirloin chops, cut into 1/2-inch pieces (about 1 1/2 lb.) |
4 slices bacon, chopped |
1/2 cup thinly sliced red onion |
1/3 cup cider vinegar |
1 tablespoon sugar |
1/4 teaspoon ground ancho chili pepper |
5 -6 ounces fresh baby spinach |
Directions:
1. In a large bowl combine ground chili pepper and 1/2 teaspoon each salt and pepper. Rub into chops. Heat extra-large skillet over medium-high heat.
2. Add chops and bacon to hot skillet; reduce heat to medium. Cook 6-8 minutes, until chops are lightly pink in center (160 degrees F) and bacon is crisp, being sure to turn chops and stirring bacon occasionally. Remove from skillet and set aside.
3. For dressing, cook onion in hot skillet for 1-2 minutes. Remove from heat; stir in vinegar, sugar and 1/4 teaspoon ground chili pepper. Slice pork; divide pork and spinach among 4 plates. Drizzle dressing; sprinkle bacon over top of salad.
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