GARLIC MISO PORK CHOPS w/PEPPERS & ARUGULA

By BobD

Ingredients

• 4 SERVINGS
• 4 3/4 -inch-thick pork rib chops
• 2 large garlic cloves, pressed
• 1/3 cup white miso (fermented soybean paste-Also known as shiro miso)
• 3 tablespoons dry Sherry
• 3 tablespoons olive oil, divided, plus more for drizzling
• 2 cups (packed) baby arugula
• 1 orange bell pepper, seeded, thinly sliced
• 1 tablespoon unseasoned rice vinegar

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Place pork in large shallow dish.

Spread garlic thinly on all sides of chops, then spread miso generously over.

Sprinkle with Sherry and let stand 5 minutes.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork.

Saute until just cooked through, about 5 minutes per side.

Meanwhile, combine arugula and bell pepper in medium bowl.

Add 2 tablespoons oil and vinegar; toss to coat. Season salad with salt and pepper.

Place 1 pork chop on each of 4 plates.

Serve with salad; drizzle with any pan juices and more oil, if desired.