Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula
Succulent pork chops marinated in a savory garlic-miso mixture, served alongside a fresh arugula and orange bell pepper salad. This Japanese-inspired dish combines the umami of white miso with the sweetness of Sherry for a delicious weeknight dinner.
Ingredients
- •4 piece 3/4-inch-thick pork rib chops
- •2 cloves large garlic cloves, pressed
- •⅓ cup white miso (fermented soybean paste)*
- •3 tablespoons dry Sherry
- •3 tablespoons olive oil, divided, plus more for drizzling
- •2 cups baby arugula
- •1 piece orange bell pepper
- •1 tablespoon unseasoned rice vinegar
- •note
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 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.
5 min
- 4.
Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.
5 min
