Step 1

Place pork chops in a large ziploc bag. Set aside.

Step 2

In a mixing bowl, combine lemon juice, olive oil, garlic, oregano, thyme, 2 teaspoons salt, pepper, and basil; whisk until thoroughly combined.

Step 3

Reserve 2 tablespoons of marinade and add the rest of the marinade to the ziploc bag.

Step 4

Seal the bag and rub the marinade all around the pork chops. Set aside for 30 minutes, or in the fridge for up to 8 hours.

Step 5

Preheat oven to 425˚F. In a large mixing bowl, combine cut potatoes and sliced zucchini.

Step 6

Pour the reserved marinade over the vegetables and gently mix it all together.

Step 7

Line a jelly roll pan with foil or parchment paper. Transfer veggies to the pan and arrange in a single layer.

Step 8

Remove pork chops from the marinade and set them over the vegetables; discard remaining marinade.

Step 9

Bake for 23 to 25 minutes, or until internal temperature of pork chops reaches 140˚F.

Step 10

Remove pan from oven; remove the pork chops, set aside and keep covered.

Step 11

Set the oven to BROIL and pop the veggies back in the oven for 4 more minutes, or until just starting to char. This is optional but it adds a nice caramelization to the veggies.

Step 12

Remove from oven and serve the pork chops with the veggies.