Combine ground chili pepper, salt, and pepper in a large bowl.

Rub the spice mixture into the pork chops.

Heat a large skillet over medium-high heat.

Add the pork chops and bacon to the skillet; reduce heat to medium.

Cook for 6-8 minutes, turning the chops and stirring the bacon, until the chops are lightly pink in the center (160 degrees F) and the bacon is crisp.

Remove from skillet and set aside.

For the dressing, cook the red onion in the hot skillet for 1-2 minutes.

Remove from heat; stir in cider vinegar, sugar, and 1/4 teaspoon ground chili pepper.

Slice the cooked pork chops.

Divide the spinach among 4 plates.

Top with sliced pork.

Drizzle the dressing over the salad.

Sprinkle bacon over the top.