Garlic-Miso Pork Chops With Orange Bell Pepper and Arugula

• 4 pork rib chops (3/4 inch thick)
• 2 large garlic cloves, pressed
• 13 cup white miso (shiro miso)
• 3 tablespoons dry sherry
• 3 tablespoons olive oil, divided (plus more for drizzling)
• 2 cups baby arugula (packed)
• 1 orange bell pepper, seeded, thinly sliced
• 1 tablespoon unseasoned rice vinegar

1. Place pork in a 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 Tb 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 Tb oil and vinegar; toss to coat.
9. Season salad with salt and pepper.
10. Place one 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

Taken from www.food.com/recipe/garlic-miso-pork-chops-with-orange-bell-pepper-and-arugula-392623 (may not work)