Thoroughly rinse and pat dry the produce. Place a colander in the sink. Roughly chop the sage. Mince the garlic. Peel and mince the shallot. Stem and roughly chop the parsley. Trim the ends off of the green beans. Halve the grape tomatoes.

Bring a small pot of lightly salted water to a boil. Add the green beans and cook for 5-6 minutes or until the green beans are bright green and fork tender. Drain the water and return the green beans to the pot. Heat the pot and 2 tsp. olive oil over medium heat. Add the tomatoes and cook for 2-3 minutes or until the vegetables are warm and tender. Season with a pinch of salt and pepper. Cover and set aside warm for plating.

Heat a medium pan and 2 tsp. olive oil over medium heat. Add the garlic and the shallot and cook for 2-3 minutes or until fragrant and translucent. Deglaze the pan with white wine and cook until the liquid reduces by half. When the wine is reduced add the apple cider, sage, and whisk in the Dijon mustard. Cook an additional 1-2 minutes or until sauce begins to thicken. Season with a pinch of salt and pepper.

Thoroughly rinse and pat dry the pork chops. Season each side of the chops with a pinch of salt and pepper. Heat a medium pan and 2 tsp. olive oil over medium to high heat. Cook on each side for 5-6 minutes or until golden brown and firm to the touch. Internal temperature should read 145 degrees.

Place the green beans and tomatoes on the side of the plate. Lay the pork chop against the green beans. Spoon the sauce over the pork chop. Garnish with parsley.