Preheat the oven to 320℉. Spray a baking dish with cooking spray.
Tear the baguette into small pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into an even layer. Bake for 12-15 minutes or until golden brown. Remove from the oven and cool. Once cool, roughly chop them with a food processor to create breadcrumbs.
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Bake for 10-15 minutes or until crispy. Drain off fat and cool the crumbled bacon.
Turn the oven up to 375℉. Blend the ingredients for the BBQ sauce in a food processor or blender until smooth. Cover the pork chops in half of the BBQ sauce on all sides. Place the pork chops on a baking sheet and roast until the internal temperature is 150℉, 17-20 minutes.
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot and drizzle with oil to prevent sticking.
In a separate pot, heat the bechamel sauce and stir with a whisk. Slowly add the vegetable stock, whisking continuously. Then stir in the shredded cheese and black pepper and whisk until smooth. Combine the pasta and cheese sauce in one pot. Pour the pasta into the prepared baking dish. Top with breadcrumbs. Bake at 375℉ for 10-12 minutes.
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. Toss with bacon bits.
Serve the pork chops with a side of mac & cheese, bacon green beans, and Carolina BBQ sauce.