Preheat oven to 425 degrees & combine all the spices for the pork chop seasoning in a bowl.
Season/cook the potatoes - put potatoes in a large bowl and add the oil and seasoning. Mix together until fully coated. Spread potatoes out on a baking sheet and bake for 25 minutes or until you can pierce potatoes with a fork.
Pat pork chops dry with paper towels. Season both sides with salt & pepper and sprinkle the seasoning over the pork generously to both sides. Rub the seasoning in good.
Heat 2 tbsp of olive oil in a large pan. When heated add pork chops. Cook for about 4-5 minutes and flip. Cook another 4-5 minutes. Set aside for about 5 minutes.
Cook the beans - while the pork chops cook, heat 1-2 tbsp of olive oil in a pan. Add the garlic. Cook for 30 seconds until fragrant. Add the beans - season with salt and pepper. Cook, tossing frequently for about 7-10 minutes or until they reach your desired softness.
Make the pan sauce - while the beans cook, to the pan used to cook the pork chops, add the broth, wine, butter and thyme. Deglaze the pan and bring to a boil and simmer for about 5 minutes or until the sauce begins to thicken.
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Notes
Serve pork chops hot topped with the pan sauce with the sides. Enjoy!