Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
4 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 |
Directions:
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.
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.
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.
4. Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.
5. Per serving: [333] calories, [17] g fat ([4] g saturated), [68] mg cholesterol, [923] mg sodium, [11] g carbohydrates, [2] g fiber, [30] g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's analysis of this recipe ›
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