Preheat oven to 200 °C.

Trim zucchini ends, halve lengthwise, then slice crosswise into half‑moons about 1 cm thick.

Cut tomato into 1 cm thick wedges.

Trim spring onion and slice thinly, keeping white and green parts separate.

Wipe mushrooms with a damp paper towel or rinse briefly under water, then slice into 0.5 cm thick rounds.

Grate cheese coarsely.

Arrange zucchini and tomato in a small baking dish, season with Vegetable spice blend, add a bit of salt and a couple of tablespoons olive oil.

Roast for 15–18 minutes, adjusting to your oven; halfway through, gently flip the vegetable pieces.

Pat pork chops dry with paper towel. Heat 1/2 tablespoon vegetable oil in frying pan over medium heat.

Add pork and cook for 4–6 minutes per side until fully done. Transfer to a plate, cover or loosely wrap and let it rest.

In the same pan, sauté white spring onion and mushrooms for 3–4 minutes until soft.

Pour in chicken stock, bring to a gentle boil, and let simmer 2–3 minutes to reduce slightly.

Return pork to the pan, top with cheese, cover, and let it sit till cheese melts. Check sauce for salt, add pepper.

Serve vegetables on plates, place pork on top, pour mushroom sauce over, and finish with the green spring onion.