Shichimi Togarashi Pork Chops with Spicy Greens

Combine vinegar, tamari (or soy sauce) and sesame oil in a large bowl. Place grated pear in a small bowl and combine with 3 tablespoons of the vinegar mixture. Set aside.

Coat pork chops with shichimi togarashi. Heat 2 tablespoons canola oil in a large skillet over medium heat. Add the pork chops and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 140°F, about 4 minutes per side. Let rest for 5 minutes.

Meanwhile, whisk miso, shallot and the remaining 1 tablespoon canola oil into the remaining vinegar mixture until smooth. Add greens, carrot and radishes; toss to coat.

Slice the pork and serve with the greens mixture and the marinated pear. Garnish with more shichimi togarashi, if desired.