Fast & Easy Dinner: Spinach Salad With Chili Pepper Chops

May 8, 2009

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 read more.

From Better Homes and Garden

Spinach Salad With Ancho Chili Pepper Chops

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.