Place 1 or 2 pork chops at a time on a large piece of plastic wrap or waxed paper, season with salt and pepper, and brush the meat all over with the Dijon-garlic spread. Then spread the paleo bread crumbs over both sides of the pork chops, dividing evenly. Cover with another piece of plastic wrap or waxed paper and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap or waxed paper.

• Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
• Cut the broccoli into 1-inch florets; trim any coarse stems.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the green beans and broccoli and cook, stirring occasionally, until the vegetables are crisp-tender and starting to brown, 4 to 6 minutes. 

Drizzle with the maple dressing, sprinkle with as much shichimi togarashi as you like, and toss to coat. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed.

While the vegetables are cooking, cook the pork.

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 3 to 4 minutes per side.

Transfer the pork and vegetables to individual plates, sprinkle with as much of the remaining shichimi togarashi as you like, and serve.