Preheat oven to 400°F (200°C). On a baking sheet, toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized. Set aside.

Pat pork chops completely dry and season generously with salt and pepper. Heat avocado oil in a large skillet over medium-high heat until shimmering. Sear pork chops for 4-5 minutes per side, until a deep golden-brown crust forms. Remove from skillet and set aside.

Reduce heat to medium. Add minced garlic to the skillet and cook for 30-60 seconds until fragrant. Pour in the crushed tomatoes, scraping the bottom of the pan. Stir in most of the chopped basil and oregano. Simmer for 5 minutes.

Return the pork chops to the skillet, along with the roasted vegetables. Let everything simmer together for 5-10 minutes, or until the pork's internal temperature reaches 145°F (63°C). Garnish with Parmesan cheese, remaining herbs, and more black pepper before serving.