- 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.
- 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.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 5 minutes per side.
- Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season salad with salt and pepper.
- Place 1 pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired.