For the Chops: Season pork chops with salt and pepper on both sides.
Sear chops for 3-4 minutes on each side.
Add in balsamic vinegar and orange marmalade.
Reduce heat to simmer, cover, and cook for about 7 minutes.
For the French Beans & Olive Tapenade : Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.
Bring a pot of water to a boil.
Add in the french beans and boil for a minute.
Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.
Just before serving, sauté the chopped shallots and french beans in a little olive oil.
Top off with the tapenade, give a quick stir, and take off the heat.