Halve and peel onion. Cut halves into 1/4” dice. Core apple and cut into 1/2" dice. Trim ends off green beans. Stem and coarsely chop parsley. Rinse pork chops, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a medium non-stick pan over medium heat. Add almonds to pan and carefully toast 3-4 minutes, or until aromatic and beginning to turn brown.

Add green beans to pot of boiling water and cook 5-6 minutes, or until bright green and fork tender. Drain in colander and return green beans to pot. Add 2 tsp. olive oil and toasted almonds. Cook on low 1-2 minutes, or until green beans are coated in oil and warm throughout. Season with a pinch of salt and pepper. Remove from burner, cover, and set aside.

Place pan from cooking almonds over medium heat with 2 tsp. olive oil. Add 1/2 cup onion and apples and cook 3-4 minutes, or until apples begin to brown. Add brown sugar and cinnamon. Cook 2-3 minutes, or until brown sugar starts to caramelize on apples. Add apple cider vinegar, half the parsley (reserve remaining for garnish), and cranberries. Cook 1-2 more minutes, or until vinegar is absorbed. Season with a pinch of salt. Remove to a plate and wipe pan clean. You'll likely have leftover onion that can be saved for another use!

Return pan used for chutney and 2 tsp. olive oil to medium-high heat. Add pork chops to hot pan and cook 4-5 minutes per side, or until golden brown and chops reach a minimum internal temperature of 145 degrees. Remove from pan and let chops rest 5 minutes before serving.

Serve green beans on side of plate. Lay pork chop against green beans. Spoon caramelized apple chutney around pork chop and garnish with remaining parsley.