First, prepare the vegetables. Wash the zucchini, slice it in half lengthwise, and then chop it into half-moon shapes. Core and seed the bell peppers and thinly slice them and the onions into strips.

Pat the pork chops dry and season them evenly on all sides with 1 teaspoon salt, a pinch of pepper, chopped rosemary, and garlic powder.

Heat the olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan.

Sear the pork chops for 4-5 minutes on each side, until they are golden brown and cooked through.

Remove the pork chops from the skillet and set them aside on a plate. Add all the prepared vegetables (zucchini, onions, peppers) to the same skillet with the remaining oil and pork drippings.

Immediately season the vegetables with 1 teaspoon salt, 1 tablespoon sugar, and a pinch of pepper. Stir everything together well.

Cook the vegetables over high heat for 10-15 minutes, stirring frequently, until they are tender-crisp and slightly caramelized.

Once the vegetables are cooked to your liking, turn off the heat. Return the cooked pork chops to the skillet, nestling them among the vegetables.

Serve immediately. Enjoy!