Sheet-Pan Pork Chops with Hominy Succotash

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2 tablespoons extra-virgin olive oil

7 cloves garlic (1 finely grated, 6 smashed)

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

4 bone-in, center-cut pork chops (3/4 to 1 inch thick; 10 ounces each)

Kosher salt and freshly ground pepper

1 15-ounce can white hominy, drained

1 10-ounce bag trimmed green beans, halved crosswise

1 4-ounce jar chopped or sliced pimientos, drained

1/2 cup low-sodium chicken broth

2 tablespoons unsalted butter, cut into pieces

1 tablespoon sherry vinegar