Balanced Pork Chop and Vegetable Plate

Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

In a large bowl, toss the zucchini, bell pepper, and red onion with half of the olive oil (1.5 teaspoons), half of the salt, and half of the black pepper.

Spread the vegetables evenly in a single layer on one side of the prepared baking sheet.

Pat the pork chops dry with paper towels. Rub them with the remaining olive oil, then season both sides with the dried oregano, garlic powder, remaining salt, and remaining black pepper.

Place the seasoned pork chops on the empty side of the baking sheet next to the vegetables.

Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and caramelized, and an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F (63°C).

Remove from the oven and let the pork chops rest for 5 minutes before serving alongside the roasted vegetables.