How to Make It
Whisk together the vinegar, mustard, and ⅓ cup of the olive oil in a small bowl. Pour ¼ cup of the dressing into a large resealable plastic bag. Prick the pork chops all over with a fork and add to the marinade; turn to coat. Refrigerate for at least 1 hour and up to 12 hours. Reserve the remaining dressing.
Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.
Remove the pork chops from the marinade and pat dry. Season with the coriander and ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 145° F, 5 to 6 minutes per side. Drizzle the bread with the remaining tablespoon of olive oil. Grill until crisp, 30 seconds to 1 minute per side. Tear into croutons.
Steam the green beans in ½ inch water until crisp-tender, 4 to 6 minutes; drain. Toss the green beans, croutons, radishes, the reserved dressing, and ¼ teaspoon each salt and pepper in a large bowl.
Serve the pork chops with the bean salad.