Season chops with thyme and pepper. Brown chops in butter in skillet. Reduce heat to low. Cover, cook until just tender, 15 to 20 minutes.
Meanwhile, cook noodles and string beans. Remove chops from skillet, keep warm. Reduce liquid in skillet over high heat to a glaze, about 1 minute. Add water, scraping up brown bits from skillet bottom. Simmer to reduce liquid by half, 5 minutes. Stir in cream and cook over low heat 5 minutes. Return chops to sauce. Turn to coat. Drain noodles, toss with melted butter. Serve with sauced chops, and green beans.
