Cut mushrooms into ¼" slices.
Trim ends off green beans.
Pat pork chops dry, and season both sides with pot roast seasoning, ¼ tsp. salt. and a pinch of pepper.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Remove pork chops to a plate and tent with foil.
Reserve pan; no need to wipe clean.
While pork chops cook, prepare vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add half the garlic (reserve remaining for sauce) and cook until aromatic, 30-60 seconds.
Stir in green beans, rosemary sprig, ¼ tsp. salt, and a pinch of pepper until green beans are coated in oil. Add 2 Tbsp. water and cover. Reduce heat to medium and cook until green beans are tender, 3-4 minutes.
Remove from burner.
Make the Sauce
Return pan used to cook pork chops to medium-high and add 1 tsp. olive oil.
Add mushrooms and remaining garlic to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add marsala and cook until mostly reduced, 30-60 seconds.
Stir in demi-glace, ¼ cup water, and any accumulated juices from resting pork. Bring to a boil.
Remove from burner. Swirl in butter.
Make the Vegetables
Plate dish as pictured on front of card, pouring sauce over pork chop and discarding rosemary sprig. Bon appétit!