In a large bowl, combine mustard, lemon zest, garlic and salt; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat.
Place pork chops and vegetables in a sheet pan coated with non-stick cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145°F and vegetables are tender, 10-15 minutes longer. Season with black pepper. Let stand 5 minutes before serving.