Place pork chops in a large ziploc bag. Set aside.
In a mixing bowl, combine lemon juice, olive oil, garlic, oregano, thyme, 2 teaspoons salt, pepper, and basil; whisk until thoroughly combined.
Reserve 2 tablespoons of marinade and add the rest of the marinade to the ziploc bag.
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.
Preheat oven to 425˚F. In a large mixing bowl, combine cut potatoes and sliced zucchini.
Pour the reserved marinade over the vegetables and gently mix it all together.
Line a jelly roll pan with foil or parchment paper. Transfer veggies to the pan and arrange in a single layer.
Remove pork chops from the marinade and set them over the vegetables; discard remaining marinade.
Bake for 23 to 25 minutes, or until internal temperature of pork chops reaches 140˚F.
Remove pan from oven; remove the pork chops, set aside and keep covered.
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.
Remove from oven and serve the pork chops with the veggies.