Turn on an air circulation oven to 190 degrees C and set the rack to the middle position.
Add in a glass bowl the bouillon, lemon juice, zest, mustard, honey, EVOO, dry thyme coriander cumin and oregano, and mix well with a hand blender.
Take a roasting pan and add the potatoes, carrots, courgette and the pork chops, the chops touching the sides of the pan. Pour the mixture and season with the salt and pepper, cover with aluminium foil cooking for 60 minutes.
Uncover the pan and return to the oven at 180 degrees C for 45 minutes until the juices have been absorbed and a nice thick sauce had remained. Halfway open the oven stir and mix well the potatoes, carrots and courgette and flip the chops.
Serve in a big plate with the potatoes, carrots and courgette at the bottom and the chops on top. Garnish with the fresh oregano.