4 Servings 15 min Cook
3 Tbsp Cooking Wine
4 Chop without refuse (yield from 1 raw ch Pork Loin, Center Loin (Chops)
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/3 Cup Miso
3 Tbsp Olive Oil
2 Cup Arugula
1 Tbsp Rice Wine Vinegar
2 Cloves, minced Garlic
PREPARATION: Press garlic.
Seed and thinly slice bell pepper.
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.
Saute 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.