4 teaspoons olive oil, divided 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons thinly sliced sage leaves 1 tablespoon balsamic vinegar 1 teaspoon finely chopped rosemary 3 garlic cloves, minced and divided 4 (6-ounce) bone-in center-cut loin pork chops 1/2 teaspoon freshly ground black pepper, divided 1/4 teaspoon salt Cooking spray 1 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 (15-ounce) cans unsalted cannellini beans or other white beans, rinsed and drained 1 packed cup baby spinach leaves, thinly sliced 1/2 cup thinly sliced green onions 12 green olives, pitted and finely chopped (2 ounces)

Preheat a grill or grill pan to high heat.
Combine 2 teaspoons oil, 2 tablespoons parsley, sage, vinegar, rosemary, and half of garlic on a large plate or serving platter; set aside.
Sprinkle pork chops with 1/4 teaspoon pepper and salt. Place pork on grill rack coated with cooking spray; grill 5 minutes. Turn pork chops over; grill 3 minutes or until done. Transfer chops to serving platter; turn to coat in herb mixture.
Combine lemon rind, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; stir with a whisk. Add beans, remaining garlic, spinach, green onions, and olives; stir to combine. Serve with pork chops. Sprinkle with remaining 2 tablespoons parsley to garnish.