However, I feel like I made up for it last night by making these garlic-miso pork chops with orange bell pepper and arugula from the June Bon Appetit, which we all loved. I hope it's going online soon (hello web masters?), I'll be the first one to add a glowing comment.
Here’s the recipe:
Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula
Yield: 4 servings
- 4 (¾"-thick) pork rib chops
- 2 large garlic cloves, pressed
- ⅓ cup white 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
- 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. Sauté 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.