Place the potatoes in a medium saucepan and cover with water. Bring to boil and simmer for 10 minutes. Drain and set aside.

Heat a large ovenproof skillet over medium high heat. Add 1 teaspoon of olive oil to the pan. Sprinkle the pork chops with half the salt and pepper and add to the hot oil in the pan. Cook for 5-7 minutes per side or until they are cooked through.

Remove the pork chops from the pan and add remaining olive oil. Add the potatoes, mushrooms, and thyme. Cook for 3 minutes or until browned, stirring once.

In a small bowl combine the milk and flour and pour into the pan. Add the remaining salt and pepper, the chicken stock, lemon slices, and beans to the pan as well. Simmer for 1 minute or until slightly thickened.

Place the pork chops back in the pan, cover, and reduce heat to medium low. Cook for an additional 5 minutes. Sprinkle with fresh parsley and serve.