Spinach Salad with Ancho Chili Pepper Chops - 8g Carbs, 2g Fiber
From: www.bhg.com
Spicy pork and crisp bacon top garden-fresh spinach. Fresh onion
sauteed with vinegar and chili pepper makes a simple and flavorful
dressing.
Start to Finish: 20 minutes
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 6oz 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.
Servings: 4
Nutrition per Serving:
429 Calories, 25g Total Fat, 8g Saturated Fat, 133mg Cholesterol,
745mg Sodium (mg)745, 8g Carbs, 2g Fiber, 42g Protein
Vitamin C (DV%)23, Calcium (DV%)7, Iron (DV%)17,
Percent Daily Values are based on a 2,000 calorie diet
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