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Garlic-Miso Pork Chops with Orange pepper and Rocket

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These garlic-miso pork chops offer a sophisticated balance of savoury umami and bright citrus notes. By marinating the pork rib chops in white miso and dry Sherry, the meat becomes exceptionally tender while developing a deep, caramelised crust when seared in the frying pan. The addition of fresh garlic provides a robust aromatic punch that pairs perfectly with the fermented depth of the soybean paste.

This diabetes-friendly main course is served with a crisp, peppery rocket and orange pepper salad, providing a refreshing contrast to the rich pork. It is a nutritious, low-carbohydrate option that feels elegant enough for a weekend dinner but is simple enough to prepare in under twenty minutes. Serve immediately to enjoy the warm pan juices drizzled over the fresh greens.

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Ingredients for Garlic-Miso Pork Chops with Orange pepper and Rocket

  • 4 3/4-inch-thick pork rib chops

  • 2 large garlic cloves, pressed

  • 80ml white miso (fermented soybean paste)*

  • 45ml dry Sherry

  • 45ml olive oil, divided, plus more for drizzling

  • 2 cups (packed) baby rocket

  • 1 orange 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.

How to make Garlic-Miso Pork Chops with Orange pepper and Rocket

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 rocket and 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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