To prepare the beans and broth, sauté shallots and garlic in olive oil until just cooked through. Add tomato paste and red wine; reduce to ¼ cup. Add stock, beans and herbs. Simmer for approximately 1 hour. Strain beans (reserving cooked liquid); hold warm.
For the mushrooms, preheat grill to medium high. Sauté pancetta until just brown and fat has been rendered. Add maitake to the pan and caramelize. Add white wine and thyme and reduce until pan is nearly dry; hold warm.
Blanch Brussels sprouts for 2 minutes. Refresh in ice bath; remove excess water.
Season pork loin chops with kosher salt, black pepper and olive oil. Grill chops, turning three times until 145°. Allow chops to rest, tented with foil, for 5 minutes.
While grilled pork loin chops are tented, warm beans, mushrooms and sprouts in the reserved broth. Rest chops on the vegetable ragout; finish with fresh herbs and fleur de sel.