For the pork chops, preheat oven to 400F.
Pat the pork chops dry and season on both sides with salt and pepper.
Heat a medium-large cast-iron skillet over medium-high heat. Add the ghee and once melted, sear the pork chops, about 4 to 5 minutes on each side, flipping once.
Transfer the pan to the oven and cook until the pork chops are fully cooked (the thickest part should read 145F on an instant-read thermometer), about 8 to 10 minutes. Transfer the pork chops to a serving plate and place a foil tent on top to keep them warm.
To make the gravy, place the same skillet (with the dripping over low heat. Add the garlic and rosemary and cook until fragrant, about 2 to 4 minutes, stirring constantly.
Turn off the heat and whisk in the cream.
For the green beans, heat a large cast-iron skillet over medium to medium-high heat.
Once hot, add the butter and oil. Once the butter is melted, add the green beans, garlic, chicken stock, salt, and black pepper. Cover the skillet and cook 10 minutes, stirring occasionally. Uncover the skillet and cook until the liquid is evaporated and the beans start to brown in spots, about 5 minutes more, stirring frequently.
Serve the pork chops along with the gravy to drizzle on top with the green beans on the side.