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Spinach Salad With Ancho Chile Pepper Chops

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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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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