Stem, seed, and cut red bell pepper into 1" dice. Stem and coarsely chop oregano. Mince garlic. Thinly slice half the lemon and quarter remaining half. Peel onion and slice into ¼" rounds. Cut broccoli florets into large bite-sized pieces, if necessary. Rinse pork chops, pat dry, and season on both sides with ¼ tsp. of salt and pepper.

Place broccoli, red bell peppers, lemon slices (to taste), onion (separating rings), and garlic on prepared baking sheet. Toss with 2 Tbsp. olive oil, ½ tsp. salt, and ½ tsp. pepper and spread into a single layer. Roast until browned and fork-tender, 16-20 minutes. While vegetables roast, make crust and sear pork chops.

Gently mix goat cheese crumbles (breaking it up with your hands if needed), oregano, and 1 tsp. olive oil in a small bowl.

Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook until browned on one side, 3-4 minutes. Flip and cook 2 minutes.

Spoon goat cheese crust over pork chops. Immediately transfer pan to oven and bake until crust softens and pork reaches a minimum internal temperature of 145 degrees, 4-7 minutes. Carefully remove from oven and rest 3 minutes. While transferring pork to oven, check on your vegetables - they may finish around the same time!

Place vegetables and pork chop on plate. Serve with lemon quarter, squeezing over vegetables to taste. If you prefer, discard roasted lemon slices.