Preheat the oven to 450°F. Line a large sheet pan (or 2 small ones) with parchment paper.
Toss the vegetables with 1 tablespoon of oil, 1 teaspoon sea salt, 1 teaspoon onion powder, the garlic powder and the dried rosemary.
Place the vegetables on the sheet pan and spread them out. You may need two, depending on how large your sheet pans are. You want the vegetables spread out enough that they aren’t overlapping. Place in the oven on the middle-upper rack. Roast until just-tender, approximately 15-20 minutes.
While the vegetables are roasting, rub the pork chops with the remaining coconut oil and sprinkle with remaining sea salt, onion powder and garlic powder.
Use a spatula to gather the veggies in the center of the sheet pan. Place the pork chops on top of the vegetables, and roast until they reach an internal temperature of 145 degrees (approximately 15-18 minutes).