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Preheat oven to 400°F. In a small bowl, combine parsley, tarragon, lemon peel, salt and pepper. In a very large ovenproof skillet, heat oil over medium-high heat. Rub chops with herb mixture. Add chops to skillet; cook about 6 minutes or until browned, turning once. Stir green onions into skillet around chops. Transfer skillet to oven. Roast, uncovered, for 10 to 12 minutes or until an instant-read thermometer inserted into chops registers 145°F.
Remove chops from skillet; cover to keep warm. Stir butter beans, baby spinach, peas and lemon juice into green onions in skillet. Cook and stir until heated through and peas are tender. Serve vegetable mixture with chops and lemon wedges.