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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.']

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.

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