Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, half the garlic powder, salt, and pepper.

Roast the sweet potatoes for 15 minutes, then remove the pan from the oven. Add the sliced zucchini, toss with another tablespoon of olive oil, and roast for an additional 10-15 minutes until all vegetables are tender and slightly caramelized.

While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Season the pork chops evenly with the remaining salt, pepper, and garlic powder.

Sear the pork chops in the hot skillet for 4-5 minutes per side, until golden brown and cooked to an internal temperature of 145°F (63°C). Transfer the chops to a plate and cover loosely with foil to keep warm.

In the same skillet, lower the heat to medium and melt the butter. Add the sliced apples and fresh thyme, sautéing for 4-5 minutes until the apples begin to soften and lightly brown.

Stir in the maple syrup and Dijon mustard, allowing the mixture to bubble and thicken slightly for about 2 minutes to create a rich glaze.

Return the pork chops to the skillet, spooning the warm apple glaze over the meat to coat well. Serve the glazed pork chops and apples immediately alongside the freshly roasted sweet potatoes and zucchini.