Season the chops on both sides with 2 tablespoons of the Essence.
Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture.
In a large cast iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper.
To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately.
Yield: 6 servings