Stem sage. Mince garlic. Trim ends off green beans. Pat pork chops dry, season both sides with ¼ tsp. salt and pumpkin spice.
Sear the Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until browned, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
Cook the Chops and Beans
Place green beans and garlic on empty half of prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt and a pinch of pepper. Massage oil into beans, then roast until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. While pork chops roast, make butter and fry sage.
Make Butter and Fry Sage
Combine butter, honey, red pepper flakes (to taste) in a mixing bowl. Return pan used to cook chops to medium heat and add 1 tsp. olive oil. Add sage to hot pan and cook until crispy, 30 seconds-1 minute.
Finish the Dish
Place green beans on a plate. Crumble crispy sage and garnish green beans with sage. Place pork chop next to green beans and top with a dollop of honey butter.