Garlic-Miso Pork Chops With Orange Bell Pepper and Arugula

Ingredients

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

Directions

1. 1

   Place pork in a shallow dish. Spread garlic thinly on all sides of chops, then spread miso generously over. Sprinkle with Sherry and let stand 5 minutes.

2. 2

   Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add pork. Saute until just cooked through, about 5 minutes per side.

3. 3

   Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 Tb oil and vinegar; toss to coat. Season salad with salt and pepper.

4. 4

   Place one pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.