Garlic-Miso Pork Chops with Orange Bell Pepper and ArugulaCon Poulos
Recipe information
Total Time
15 minutes
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
*Also known as shiro miso; available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.
Nutrition Per Serving
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](http://www.nutritiondata.com/facts/recipe/1043206/2?mbid=HDEPI)
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1043206/2?mbid=HDEPI) ›
