Smear the pork chops with 1 teaspoon of olive oil and season with salt and pepper.

Let the pork chops sit at room temperature for up to 1 hour.

In a medium bowl, combine lemon zest, lemon juice, 1/2 teaspoon salt, and pepper.

Whisk to dissolve the salt.

Whisk in 1 tablespoon of olive oil.

Add the drained white beans, half of the minced garlic, sliced spinach, green onions, and olives to the bowl.

Stir to combine the ingredients for the white bean salad.

Taste and season the white bean salad with additional salt and pepper if needed.

Set the white bean salad aside.

In a small bowl, whisk together balsamic vinegar, remaining garlic, and remaining 1/2 teaspoon of salt until the salt dissolves.

Whisk in 2 teaspoons of olive oil, sliced sage, chopped rosemary, and parsley to make the balsamic vinaigrette.

Set the balsamic vinaigrette aside.

Heat a grill pan over high heat for 5 to 8 minutes until very hot.

Arrange the pork chops in the hot grill pan.

Cook the pork chops for 5 minutes on one side.

Turn the chops and grill for about 3 minutes on the other side, until cooked through.

Spoon the prepared white bean salad onto a serving platter or individual plates.

Place the grilled pork chops on top of the white bean salad.

Drizzle the balsamic vinaigrette over the pork chops and salad.

Ensure the pork chops are coated with the vinaigrette and herbs are well distributed before serving.