Preheat an outdoor grill to medium-high heat.
Put a double layered piece of heavy-duty foil on a baking sheet or cutting board. Fold and gather the edge to form a rim all around. Toss the green beans and tomatoes on the foil with 1 tablespoon olive oil and sprinkle with salt and pepper.
Lightly oil the grill grates. Slide the foil tray onto one side of the grill and cook, tossing occasionally, until the beans char slightly and are tender and the tomatoes begin to burst, about 15 minutes. Meanwhile, sprinkle the pork chops all over with 1/2 teaspoon each salt and pepper. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Transfer the pork chops to a cutting board to rest for about 5 minutes.
Combine the herbs, vinegar, garlic, remaining 1 tablespoon olive oil and 1 tablespoon water in small food processor and pulse until herbs are coarsely chopped. Season with salt and pepper. Serve the pork chops with the green beans and tomatoes and chimichurri sauce.
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