Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula

• 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.

1. Place pork in large shallow dish.
2. Spread garlic thinly on all sides of chops, then spread miso generously over.
3. Sprinkle with Sherry and let stand 5 minutes.
4. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
5. Add pork.
6. Saute until just cooked through, about 5 minutes per side.
7. Meanwhile, combine arugula and bell pepper in medium bowl.
8. Add 2 tablespoons oil and vinegar; toss to coat.
9. Season salad with salt and pepper.
10. Place 1 pork chop on each of 4 plates.
11. Serve with salad; drizzle with any pan juices and more oil, if desired.

pork, garlic, white miso, sherry, olive oil, baby arugula, orange bell pepper, rice vinegar, section of some supermarkets

Taken from www.epicurious.com/recipes/food/views/garlic-miso-pork-chops-with-orange-bell-pepper-and-arugula-242492 (may not work)