Bring a pot of salted water to a boil. Blanch your green beans for 30 seconds, then shock in ice water to stop cooking, pat dry with paper towel.
In a bowl crumble blue cheese and whisk in milk, yogurt, lemon juice and chives. Season with salt and pepper to taste.
Heat a pan on medium high with olive oil. Coat pork chops in honey on all sides. Cook in pan until pork chops have caramelized and are cooked through, approx. 5 minutes per side.
In a dry pan toast pecans until golden brown.
Slice apples into paper thin slices.
Remove leaves from endives.
On a plate lay out endive leaves and fill with apple slices, sliced green beans and toasted pecans. Spoon blue cheese dressing over top. Serve with pork chop.