Preheat oven to 400°F.
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the chard leaves and cook until tender, 5 minutes. Add the garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring, until the garlic is lightly browned, 1 minute. Stir in the lemon zest.
Cut a slit 2 inches long and 3 inches deep into the curved side of each chop. Stuff the cheese and chard mixture into the pockets, dividing evenly. Season the chops with the remaining salt and pepper.
Heat the remaining oil in a large oven-proof skillet over medium-high. Cook the chops in batches until golden brown, 3 to 4 minutes per side. Return the chops to the pan; transfer to oven and cook until an instant-read thermometer inserted into the thickest chop registers 145°F, 6 to 8 minutes. Let rest 5 minutes.
Meanwhile, heat the butter in a large skillet over medium-high. Add the shallot, green beans, and chard stems and cook, stirring, until crisp-tender, 3 to 4 minutes. Serve with the chops.