Garlic Miso Pork Chops With Orange Bell Pepper And Arugula Recipes

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GARLIC-MISO PORK CHOPS WITH ORANGE BELL PEPPER AND ARUGULA



Garlic-Miso Pork Chops with Orange Bell Pepper and Arugula image

Provided by Rozanne Gold

Categories     Soy     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Pork Chop     Arugula     Bell Pepper     Summer     Healthy     Bon Appétit

Number Of Ingredients 9

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.

Steps:

  • 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.

GARLIC ORANGE PORK CHOPS



Garlic Orange Pork Chops image

Categories     Braise     Quick & Easy     Wheat/Gluten-Free     Lemon     Orange     Pork Chop     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 6

four 1/2-inch-thick pork chops
1 tablespoon vegetable oil
1 large garlic clove, minced
1/2 cup fresh orange juice
1/4 cup dry white wine
1 to 2 tablespoons fresh lemon juice

Steps:

  • Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and brown chops until golden. Add garlic, orange juice, wine, and lemon juice and simmer, covered partially, until pork is tender, 10 to 15 minutes.

SKILLET PEPPER AND GARLIC PORK CHOPS



Skillet Pepper and Garlic Pork Chops image

If you like garlic and love black pepper you'll love these skillet pork chops. Simple, yet, very tasty!

Provided by GOMERSGIRL5

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 (1 1/2 inches thick) boneless center-cut pork chops
4 tablespoons Worcestershire sauce
4 tablespoons olive oil, divided
2 cloves garlic, crushed
2 tablespoons coarsely ground black pepper

Steps:

  • Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
  • Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 469.7 calories, Carbohydrate 5.9 g, Cholesterol 118.1 mg, Fat 27.5 g, Fiber 0.9 g, Protein 47.5 g, SaturatedFat 7 g, Sodium 236.5 mg, Sugar 1.7 g

MOJITO PORK CHOPS WITH MANDARIN ORANGE & ARUGULA SALAD



Mojito Pork Chops With Mandarin Orange & Arugula Salad image

Make and share this Mojito Pork Chops With Mandarin Orange & Arugula Salad recipe from Food.com.

Provided by soveria

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

3/4 teaspoon mint, stemmed and chopped
4 ounces mandarin oranges, drained, juice reserved
2 limes, cut in half, zested and juiced
1 shallot, peeled and thinly sliced
2 pork chops
1 tablespoon honey
4 ounces baby arugula
1/2 ounce slivered almonds
5 teaspoons olive oil, divided
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 375°F. Drain mandarin oranges and reserve juice. Zest limes, cut in half and juice. Stem and coarsely chop mint. Peel shallot and thinly slice. Pat pork chops dry and season both sides with half the lime zest and a pinch of pepper.
  • Place reserved mandarin orange juice, half the lime juice, all of the olive oil except for what is needed for the pan to cook the pork chops, honey, mint (reserve a pinch for garnish), remaining lime zest and a pinch of pepper in a large mixing bowl. Mix thoroughly; set aside 1 tablespoon dressing for each pork chop.
  • Heat 1-2 teaspoon olive oil in a pan over medium heat. Place pork chops in pan and cook until golden brown, 2-3 minutes per side. Transfer pork chops to prepared baking sheet. Pork chops will finish cooking in a later step.
  • Place baking sheet in oven and roast until pork chops reach a minimum internal temperature of 145°F, 8-10 minutes. Rest 5 minutes. While pork chops rest, make salad.
  • Stir dressing to recombine. Add arugula, mandarin oranges and shallots (to taste) to dressing. Toss to coat. Plate dish as pictured, topping pork chops with remaining dressing. Garnish salad with slivered almonds and remaining mint. Bon appétit!

Nutrition Facts : Calories 583.7, Fat 33.4, SaturatedFat 7.9, Cholesterol 137.3, Sodium 129.5, Carbohydrate 29, Fiber 4.9, Sugar 17.2, Protein 45.5

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