Trim zucchini and yellow squash ends and cut on an angle into 1/4" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Cut roasted red peppers into 1/4" dice. Cut olives into thin rounds. Pat pork chops dry, and season both sides with half the Italian seasoning (reserve remaining for squash), a pinch of salt, and 1/4 tsp. pepper.

Toss zucchini and yellow squash on prepared baking sheet with 2 tsp. olive oil, remaining Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until vegetables are tender and starting to brown, 12-15 minutes. While vegetables roast, sear chops.

Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until browned, 2-3 minutes per side.

Add marinara, 1/4 cup water, white portions of green onions, and half the garlic (reserve remaining for relish) to pan with pork chops and bring to a boil. Reduce to a simmer and cook until pork has reached a minimum internal temperature of 145 degrees and marinara has the consistency of a thick pasta sauce, 6-10 minutes. Remove pan from burner and rest chops 5 minutes. While chops braise, make relish.

Combine roasted red peppers, olives, green portions of green onions, remaining garlic, and 1 tsp. olive oil in a mixing bowl.

Spoon pizzaiola sauce on a plate and arrange pork chop on top. Spoon olive-pepper relish over pork and serve roasted squash alongside. Garnish squash with grated Parmesan.