In a large bowl, combine the soy sauce, honey, sesame oil, minced garlic, grated ginger, black pepper, and rice vinegar. Place the pork chops in the marinade, turning them to coat evenly. Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).

While the pork is marinating, prepare the slaw. In a large mixing bowl, combine the sliced sugar snap peas, shredded red cabbage, grated carrots, sliced green onions, and chopped cilantro. Toss the vegetables together until well mixed.

In a small bowl, whisk together the rice vinegar, sesame oil, sugar, salt, and pepper. Drizzle the dressing over the slaw and toss until all vegetables are coated. Set aside to allow the flavors to meld.

Heat a large skillet over medium-high heat and add a little oil to coat the bottom. Once the oil is hot, remove the pork chops from the marinade (reserving the marinade) and place them in the skillet. Sear for about 4–5 minutes on each side until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).

In the last minute of cooking, pour the reserved marinade into the skillet. Bring it to a simmer and allow it to reduce slightly, spooning it over the pork chops.

Plate the seared pork chops alongside a generous portion of pea slaw. Drizzle any remaining glaze over the pork and garnish with extra cilantro, if desired.