Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula

Ingredients

• Cooking wine

  Alcoholic beverage

  3 tbsp or 44g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean only, raw

  4 chop without refuse (Yield from 1 raw ch or 712g

• Red bell pepper

  Sweet, raw

  1 medium (approx 2-3/4" long, 2-1/2 dia.) or 119g

• Miso

  ⅓ cup or 91g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Arugula

  Raw

  2 cup or 40g

• Rice wine vinegar

  1 tbsp or 15g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. PREPARATION: Press garlic. Seed and thinly slice bell pepper.
2. 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.
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork. Saute until just cooked through, about 5 minutes per side.
4. 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. Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.

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