Garlic-Miso Pork Chops With Orange Bell Pepper and Arugula |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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DH and I enjoyed this simple, tasty recipe from the June 2008 Bon Appetit. 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. 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. 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. 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. Place one pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.
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