Preheat grill to medium-high. In a small bowl combine the cumin, 1/4 tsp. salt, and pepper to taste. Brush the chops with 1 tsp. oil. Rub the spice mixture over both sides of the chops. Grill the chops for 3 minutes on each side. Brush the peach preserves on the chops and grill for 1 minute more or until done (145°F).
In a large, microwave-safe bowl combine the green beans, corn, 1 Tbs. oil, and 1/4 tsp. salt. Cover and heat in the microwave for 2 minutes. Toss with the arugula and serve with the pork chops.
Wash, trim, and cook green beans in boiling water for 5 minutes. Store in the fridge until needed.