Throughly rinse produce and pat dry. Stem, core, and slice red bell pepper into thin strips. Rinse pork chops and pat dry. Rub pork chops with half the Asian spice blend and a pinch of salt and pepper, making sure spices dissolve into meat (reserve remaining Asian spice blend for making glaze).

Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chops and cook 4-6 minutes per side, turning occasionally, or until a minimum internal temperature of 145 degrees is reached. Keep heat moderate as to not blacken seasoning on chops. Occasional turning and careful temperature control are keys to success. Transfer chops to a plate and set aside. Return pan to medium heat (no need to wipe clean).

Add sesame oil, remaining Asian spice blend, soy sauce, mirin, honey, and 2 Tbsp. water to pan. Cook until thickened to the consistency of syrup, about 2-3 minutes. Transfer to small bowl and reserve. Wipe pan clean. Fun fact: it's thought that teriyaki sauce was actually invented in Hawaii by early Japanese immigrants.

Return pan to medium high heat. Add 1 tsp. olive oil, 2 Tbsp. water, and broccoli and cook until water evaporates and broccoli is tender, about 4-6 minutes. Season with a pinch of salt and pepper.

Keeping pan over medium-high heat, add 1 tsp. olive oil, peppers, carrots, and cabbage to the broccoli. Cook until crisp tender, about 2-3 minutes. Season with a pinch of salt and pepper and toss with 2 Tbsp. teriyaki glaze (reserving any remaining for plating). Set aside.

Place stir-fried vegetables on a plate. Top with a pork chop and coat with teriyaki glaze. Drizzle additional glaze over vegetables and garnish with sesame seeds.