Garlic-Miso Pork Chops With Orange Bell Pepper and Arugula
- 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.
- Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add pork. Saute until just cooked through, about 5 minutes per side.
- Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 Tb oil and vinegar; toss to coat. Season salad with salt and pepper.
- Place one pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.