Combine molasses, bourbon and mustard in a small bowl. Season pork chops with salt and pepper, then brush with half the molasses glaze.
Pre-heat broiler on high.
In cast iron skillet, heat ½ tablespoon oil over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
Add the remaining ½ tablespoon oil to the skillet. Add baby bell pepper, green onion and garlic. Cook until vegetables start to soften, about 3-4 minutes. Add great northern beans, paprika, thyme and the remaining and salt and pepper to taste. Saute for 2 minutes stirring occasionally.
Place the pork chops on top of the bean mixture and pour in any accumulated juice over pork. Brush the chops with the remaining glaze.
Place the pan under the broiler. Broil until an instant-read thermometer inserted into a chop registers 160°F, 2 to 5 minutes. Let pork rest 5 minutes before serving