Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula

Ingredients

• White wine

  Alcoholic beverage, table

  1 ½ fl oz or 44g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Red bell pepper

  Sweet, raw

  1 medium 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. Press the garlic and seed, then thinly slice the bell pepper.
2. Place the pork chops in a large shallow dish. Spread the minced garlic thinly on all sides of the chops, then spread the miso generously over them. Sprinkle with Sherry and let stand for 5 minutes.
3. Heat one-third of the olive oil in a large nonstick skillet over medium-high heat. Add the pork chops and sauté until just cooked through, about 5 minutes per side.
4. In a medium bowl, combine the arugula and bell pepper. Add the remaining olive oil and rice wine vinegar; toss to coat. Season the salad with salt and pepper.
5. Place a pork chop on each plate and serve with the salad. Drizzle with any pan juices and more olive oil, if desired.

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