In a medium pan, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Stir in the onion and cook until softened, about 5 minutes. Stir in the kale, tomatoes, beans, carrot and 1/4 cup water; season with salt and pepper. Cover with a lid and cook until the kale just begins to wilt, about 10 minutes. Stir in the parmesan.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Season the pork chops with salt and pepper and cook in the skillet, turning once, until browned and cooked through, about 5 minutes. Serve with the vegetables.