Cut broccoli into bite-sized pieces, if necessary.
Stem, seed, and cut green bell pepper into ½" dice.
Coarsely chop pineapple.
Pat pork chops dry, and season both sides with ¼ tsp. pepper.
Roast the Broccoli
Toss broccoli and garlic with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer. Roast in a hot oven until broccoli is tender, 12-15 minutes.
While broccoli roasts, cook chops.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Remove chops to a plate to rest.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear pork to medium heat and add 1 tsp. olive oil.
Add green bell pepper and pineapple to hot pan. Stir occasionally until lightly charred, 2-3 minutes.
Add teriykai glaze and bring to a simmer. Stir occasionally until bell pepper is tender, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!