• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Quarter sweet potatoes lengthwise; lay flat and cut crosswise into 1/4-inch-thick pieces. Trim scallions and cut crosswise into 1-inch pieces. Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.

• In a medium bowl, toss sweet potatoes with a drizzle of oil, brown sugar, and salt until coated. • Spread out on a foil-lined baking sheet and roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add scallions and green beans; cook, stirring occasionally, until veggies are slightly charred and cooked through, 6-8 minutes. Turn off heat. Add garlic and stir until fragrant, 30 seconds. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Pat pork* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in same pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook 2-4 minutes more per side. • Turn heat down to low; transfer pork to a cutting board to rest.

• Melt 11/2 TBSP butter (3 TBSP for 4 servings) in same pan. Increase heat to medium high and stir in katsu sauce, soy sauce, 1/4 cup water, and juice from one lemon wedge (1/2 cup water and juice from two wedges for 4). • Cook, stirring constantly, until mixture begins to thicken, 2-4 minutes. Return pork chops to pan; use a spoon to coat pork with katsu glaze.

• Divide pork chops, sweet potatoes, and green beans between plates. • Drizzle any remaining katsu glaze over sweet potatoes; top with half the sesame seeds (all for 4 servings). Sprinkle green beans with lemon zest. Serve with remaining lemon wedges on the side. Pork is fully cooked when internal temperature reaches 145°.