Preheat oven to 375 F. Wash and dry the vegetables thoroughly.
Cut any larger potatoes in half if needed. Slice the zucchini into 2-inch pieces, then slice those in half.
In a small bowl, whisk together the honey, 1 1/2 T olive oil, and 1/2 T fresh chopped thyme.
Arrange the pork chops on the sheet pan and spread the honey mixture over each chop using a pastry brush or spoon.
Arrange the vegetables and potatoes around the pork chops.
Drizzle the remaining 1/2 T olive oil over the potatoes and veggies, then sprinkle with salt, pepper, and a pinch of chopped thyme. Leave a sprig or two for serving.
Bake for 25 minutes, and remove the chops when a meat thermometer registers 140F, which is slightly underdone.
Set oven to broil setting. Move pan to the top rack and broil on high for 3-5 minutes. Chops that are 1/2-inch or less, remove at 3 minutes and use a meat thermometer to check temp: 145F is done.
Remove and let chops rest for 2 mins. Serve immediately with a few thyme leaves for garnish.