Stem, seed, remove ribs, and slice red bell pepper into 1" strips.

Trim ends off green beans.

Mince ginger.

Mince garlic.

Pat pork chops dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1" thickness. You may also use a gallon bag for easier clean-up. Remove plastic wrap. Season on both sides with garlic salt and a pinch of pepper.

Combine tempura mix and 4 Tbsp. water in a mixing bowl until a thin pancake-batter-like consistency is reached.

Dip a pork chop in tempura batter mixture, coating completely. Transfer to a plate and sprinkle both sides with half the sesame seeds (reserve remaining for second pork chop), pressing gently to adhere. Repeat with second pork chop and remaining sesame seeds.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, 1/4 cup water, and a pinch of salt and pepper to hot pan. Cover, and cook until tender, 5-7 minutes.

Uncover, and add red bell pepper and garlic to hot pan. Stir occasionally until pepper is tender, 4-5 minutes.

Stir in ginger until combined and fragrant, 1-2 minutes.

Remove from burner.

While vegetables cook, cook pork.

Line a plate with a paper towel.

Place another large non-stick pan over medium-high heat and add 6 tsp. olive oil. Let oil heat, 5 minutes.

After 5 minutes, test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Add pork chops to hot oil. Cook until golden brown, sesame seeds are seared into place, and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove to towel-lined plate. Rest, 3 minutes.

Combine miso sauce and 2 Tbsp. water in a microwave-safe bowl. Microwave on high until heated through, 20-30 seconds.

Plate dish as pictured on front of card, topping pork chop with miso sauce and garnishing vegetables with red pepper flakes (to taste). Bon appétit!