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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
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.