In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15 to 18 minutes. Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the pork chops with salt and pepper, add to the skillet and cook, turning once, until just done, 7 to 8 minutes. Transfer the chops to a plate.