Recipe information
Yield
Makes 4 Servings
Ingredients
4
t 3/4-inch-thick pork rib chops
2
large garlic cloves, pressed
1
/3 cup white miso (fermented soybean paste)
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
Need to make a substitution?
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.
Step 2
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 5 minutes per side.
Step 3
Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season salad with salt and pepper.
Step 4
Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.