Thoroughly rinse produce and pat dry. Preheat oven to 425 degrees and prepare a baking sheet with foil. Trim ends from green beans. Peel and halve red onion, then julienne (cut into thin strips). Cut dried plums into 1/2" dice. Zest and juice lemon. Mince zest. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add pork chops and sear 4 minutes, until well-browned. Flip and sear second side another 4 minutes. Remove to a plate and return pan to heat.

Add onion to pan in which pork was seared, stirring often. Cook 5 minutes until softened. Dissolve chicken base in 1/2 cup warm water and lemon juice. Add dried plum pieces, chicken broth-lemon mixture, and 1 tsp. lemon juice. Stir to combine. Add pork chops back to pan and simmer mixture 5-6 minutes, until sauce is thickened and pork has reached an internal temperature of 145 degrees. Rest pork chops.

Arrange green beans on prepared baking sheet. Drizzle with 2 tsp. olive oil and toss with half of thyme sprigs, and a pinch of salt and pepper. Roast in oven 10 minutes until beans are softened and lightly charred. Discard thyme sprigs after roasting.

Combine ricotta and lemon zest in mixing bowl. Whisk vigorously until mixture is smooth. Season with a pinch of salt and pepper.

Divide green beans between two plates and top with whipped ricotta. Serve onion-dried plum mixture alongside and top with pork chop. Garnish with reserved thyme sprigs.