Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Peel carrots and trim off tops. Slice green onions thinly on an angle. In a medium mixing bowl, combine mirin and ginger. Rinse pork chops and pat dry. Season with a pinch of salt and pepper on both sides. Place pork chops in mirin-ginger marinade, completely coating them. Reserve in refrigerator.

Line a baking sheet with foil and coat with cooking spray. Cut a series of slits into carrots. The slits should go 2/3 into the carrot, but not cut all the way through and should be spaced 1/4" apart. Every 2" cut all the way through.

Toss carrots on baking sheet with 1 tsp. olive oil, salt, and pepper. Spread out carrots, making sure slit side is up. Bake in oven 15-20 minutes. Carrots should be browned on bottoms, tender, and slits should be opened up. In a small mixing bowl, combine miso, honey, a pinch of salt, and 1 Tbsp. water. Spoon miso-honey glaze over carrots and return to oven for 3 minutes. Remove from oven, sprinkle with green onions, and set aside.

Heat a large oven-safe pan over medium heat. Remove pork chops from marinade and pat dry, reserving marinade. Add 1/2 tsp. olive oil to hot pan. Add pork chops to pan and cook first side, 3-4 minutes, until chops are browned. Flip chops and add marinade liquid and 2 Tbsp. water. Place in oven 6-8 minutes, or until the chops reach a minimum internal temperature of 145 degrees. Remove chops to a plate to rest. Return pan to stove, bring juices to a boil and swirl in half of the butter. Set sauce aside and wipe out pan.

Return pan to medium-high heat. Add remaining butter to pan along with toasted sesame seeds, peas, and salt and pepper to taste.

Divide peas between two plates. Place carrots on top of peas. Lean pork chop against the carrots.