Turn on oven to 425°F. Line a large baking sheet with parchment paper. Wash and break apart the broccoli florets. Toss in a large bowl with a drizzle of oil, salt and pepper. Wash and slice the potatoes into 1/4 inch rounds. Toss with oil, salt and pepper and spread out onto the baking sheet with broccoli. Toss carrots with oil, salt and pepper and spread out with the other vegetables. Place baking sheet into the oven and set timer for 20 minutes.
Heat a large oven safe skillet over medium-high with a drizzle of oil. Pat the pork chops dry with paper towel, and season both sides with salt and pepper. Once the skillet is hot, add the pork chops and sear for 1-2 minutes per side until they are golden brown. Remove from skillet and set aside, wrapped in foil.
Drain and rinse the beans under cold water. Once the pork chops are done, add the onions to the skillet. Cook for 1-2 minutes until softened. Add the beans, maple syrup, grainy mustard, smoked paprika and 1/2 cup of water (1 cup water for 4 servings). Season with salt and pepper to taste. Bring to a simmer and scrape the brown bits from the bottom of the pan. Nestle the pork chops back into the skillet and place into the oven with a timer for 10 minutes.
Once the pork chops have reached an internal temperature of 163°F, they are done. To serve, divide the vegetables, beans and pork chops between serving dishes. Top with any remaining pan juices and enjoy!