Heat 1 tbsp butter and 1 tbsp olive oil in large deep sided skillet over medium high heat for 1-2 minutes.
Add 1 pork rib chop/person and sear for 3 minutes per side. Add 3 cloves garlic, smashed, to the pan after turning the chops. Avoid moving the chops until they have reached a dark golden color. When both sides have been seared, remove chops to a plate and reduce heat to medium.
Add 1 medium thinly sliced shallot to the pan and stir cooking for 2-3 minutes.
Add 1/2 cup chicken stock and deglaze the pan and then add 1/2 lb green beans and 1 cup peas and season with kosher salt and freshly ground black pepper. Cook for about 5 minutes until the beans are tender and the vegetables are heated through.
Return seared pork rib chops to the pan and heat for 2-3 minutes.
Serve one chop with green beans and peas and a generous spoonful or two of the pan sauce.
