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.
Roast the Vegetables
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.
Make the Goat Cheese Crust
Gently mix goat cheese crumbles (breaking it up with your hands if needed), oregano, and 1 tsp. olive oil in a small bowl.
Sear the Pork Chops
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.
Finish the Pork Chops
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!
Plate the Dish
Place vegetables and pork chop on plate. Serve with lemon quarter, squeezing over vegetables to taste. If you prefer, discard roasted lemon slices.