Preheat oven to 425 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Halve Brussels sprouts (quarter if larger than a ping-pong ball). Stem, seed, and slice bell pepper into thin strips (julienne). Cut celery into 1/4" pieces on an angle (bias). Trim and thinly slice green onions, keeping white and green portions separate. Coarsely chop peanuts. In a mixing bowl, prepare pork marinade by combining ginger, soy sauce, sugar, and half the green portion of green onions. Rinse pork chops, pat dry, and add to marinade.

Spread Brussels sprouts on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper and toss to combine. Roast in oven for 15-18 minutes or until lightly caramelized and tender.

Heat 2 tsp. olive oil in medium pan over medium heat. Remove pork chops from marinade (reserve marinade for next step), shake off excess, and add to pan. Sear about 3 minutes per side, or until well-browned. Pork will finish cooking in a later step. Because of the marinade's sugar, pork chops will caramelize very quickly, so keep a close eye on them. Set seared pork on a plate and return pan to heat.

Add 1 tsp. olive oil to pan in which pork was seared. Add celery, bell pepper, and white portion of green onion. Cook 4 minutes, stirring often, until slightly tender but not caramelized. Add pork chops back to pan, along with any accumulated juices and remaining marinade. Cook 3-4 more minutes until pork reaches a minimum internal temperature of 145 degrees. Remove vegetables and pork to a plate. Wipe out pan and return to medium heat.

Add kung pao sauce to pan and bring to a simmer. Add roasted Brussels sprouts and toss to coat with sauce. Cook 1 more minute until warmed throughout. Stir in peanuts and remove from heat.

Place a serving of kung pao Brussels sprouts next to pork chops and stir-fried vegetables on a plate. Garnish with sesame seeds and remaining green onion.