Core apple and cut into 1/4" dice. Trim ends off celery and cut into 1/4" dice. Trim ends off green beans. Cut butter into 1/4" dice. Combine 1 1/2 cups water and chicken base in a measuring cup. Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.

Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil, apples, celery, 1/4 tsp. salt and a pinch of pepper to hot pan. Cook, stirring occasionally, until browned, 5-7 minutes.

Stir 1 cup chicken broth (reserve remaining for sauce) into stuffing. Raise heat to high, bring to a boil, and stir in croutons until moist. Dot top with butter, place pan in oven, and bake until golden brown on top, 18-20 minutes. While stuffing bakes, place green beans on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer on one side of baking sheet and bake until tender and beginning to brown, 6-8 minutes. While green beans bake, sear chops.

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until well-browned, 3-4 minutes. Flip chops and sprinkle with half the cinnamon sugar. Flip again and cook until sugar caramelizes, 30 seconds. Transfer to open side of baking sheet, sugared side up. Sprinkle with remaining cinnamon sugar and roast until chops reach a minimum internal temperature of 145 degrees and beans are crisp tender, 8-10 minutes. Reserve pan; no need to wipe clean.

Return pan used to sear chops to high heat. Mix cornstarch into remaining chicken broth and add to hot pan. Bring to a boil. Once boiling, reduce heat to low and cook until thickened, 1-2 minutes. If sauce is too thick, loosen with water 1 Tbsp. at a time until it reaches desired thickness.

Arrange pork chops, stuffing, and green beans on a plate and pour sauce over chops.