Prepare the sauce by mixing all the ingredients together.
Season the pork chops with salt and pepper. Preheat the pan, then add 2 tablespoons of sesame oil. Cook the pork chops over high heat for 3-4 minutes per side.
Add ½ of the glaze and reduce the heat. Continue to cook, basting regularly with the glaze until the pork chops are fully cooked. If your pork chops are thicker than 1 inch, cover with a lid while cooking to ensure they are cooked through without burning the glaze. Remove the pork chops to a separate plate
Add the snow peas and bell peppers to the same pan along with the rest of the glaze. Stir fry for 2-5 minutes, or until the vegetables are done to your liking. I like them crisp, so 2 minutes was enough for me! Serve vegetables with the honey sriracha pork chops, garnishing with toasted sesame seeds, chopped scallion, or cilantro.