How to Make It
Whisk soy sauce, sesame oil, five-spice powder, and honey in a shallow baking dish. Add chops and turn to coat. Cover with plastic wrap; refrigerate for 1 hour.
Fill a large bowl with ice water. Cook edamame in a pot of boiling salted water until tender, about 3 minutes. Add snow peas and cook until bright green and crisp-tender, 1 to 2 minutes; drain and transfer to ice water to cool. Drain and pat dry. Transfer mixture to a large bowl and stir in radishes, vinegar, ginger, ½ teaspoon salt, and ¼ teaspoon pepper.
Season chops with remaining ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon canola oil in a large skillet over high. In batches, cook chops, turning once, until brown, 3 to 4 minutes per side for medium-rare. Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon canola oil and chops.
Serve chops with snow pea salad, topped with scallions and cilantro.