Preheat your oven to 375°F and lightly grease or line a large baking sheet with parchment paper for easier cleanup.

If any of the baby potatoes are large, cut them in half so they cook evenly. Slice the zucchini into 2-inch pieces, then cut each piece in half lengthwise.

In a small bowl, whisk together the honey, 1½ tablespoons of olive oil, and ½ tablespoon of the chopped fresh thyme until well combined.

Arrange the pork chops on a baking sheet. Brush or spoon the honey mixture over both sides of the pork chops, coating them well.

Spread the potatoes, carrots, and zucchini around the pork chops in a single layer so they roast instead of steam.

Drizzle the remaining ½ tablespoon of olive oil over the vegetables and potatoes. Sprinkle everything with the salt, pepper, and the remaining fresh thyme.

Bake for 25 minutes, or until the pork chops are cooked through and the potatoes are fork tender. Move the baking sheet to the top oven rack and broil for 3 to 5 minutes, just until the pork chops develop a lightly caramelized glaze and the vegetables begin to brown.