Preheat oven to 450°. Drain and rinse beans. Combine beans, olive oil, and ¼ tsp. salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly-roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned.

Meanwhile, sprinkle pork chops with pepper and remaining ¼ tsp. salt.

Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumb mixture.

Cook chops in hot oil in a large skillet over medium heat 5 to 6 minutes on each side or until done.

Stir pecans and butter into beans; bake 5 to 6 more minutes or until pecans are golden. Serve pork chops with green beans.