Preheat the oven to 425°F. In a large bowl, toss the green beans with 1 tablespoon olive oil, garlic powder, salt, and pepper until evenly coated.

Spread the green beans in a single layer on a baking sheet and place them in the oven to roast.

While the beans roast, mix the maple syrup and Dijon mustard in a small bowl and set the glaze aside.

Pat the pork chops dry and season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Add the pork chops to the skillet and cook for 4 to 5 minutes per side until they reach an internal temperature of 145°F.

In the last minute of cooking, pour the maple Dijon glaze into the skillet and turn the chops to coat them evenly.

Remove the green beans from the oven once they are tender and lightly browned at the edges, about 15 to 18 minutes total. Serve the pork chops with the roasted green beans on the side.