Mix marinade ingredients: Olive oil, lemon juice, Greek yogurt, oregano, paprika, garlic, sea salt, and black pepper in a large bowl. Add pork chops and toss to coat.
Move your top oven rack to the second position down from the top. Line a rimmed baking sheet with foil and arrange pork chops in a single layer. Broil chops on high for 5-6 minutes a side, or until cooked through to 145 degrees. (I did mine for 5 minutes, then flipped and broiled another 6 minutes, and they were perfect.)
Remove pork chops to a separate plate and tent them with a clean piece of foil to rest; discard the used foil on the sheet pan.
While the pork is cooking, wash and trim the ends off of your zucchini, then cut it into spears: Halve each zucchini lengthwise, halve those again lengthwise so that you have long quarters, then cut those in half width-wise. Toss zucchini spears in a separate large bowl with olive oil, garlic, oregano, sea salt, and black pepper to coat.
After you have removed the foil from the pork chop pan, arrange zucchini in a single layer on that same pan (no need for foil this time) and broil it for five minutes a side, or until zucchini is lightly browned.
While zucchini is cooking, combine all of the Greek yogurt sauce ingredients in a small bowl.
Serve the broiled pork chops and zucchini topped with Greek yogurt sauce.
Why didn't I just broil everything together? Well, it doesn't all fit nicely on one pan! You don't want to crowd either the zucchini or the chops here.
Broiled Pork Chops & Zucchini with Greek Yogurt Sauce from Mashup Mom: https://www.mashupmom.com/broiled-pork-chops-zucchini-with-greek-yogurt-sauce/