Preheat oven to 450° F.
Mix Italian seasoning with 1/4 teaspoon salt and 1/8 teaspoon pepper. Use this mixture to season pork. Set aside.
Julienne the zucchini and squash, or slice into 1/8-inch thick slices and then cut again into strips. Set aside.
Slice tomatoes in half and toss with 1/2 tablespoon olive oil, oregano, 1/8 teaspoon salt, and remaining pepper.
Spray a large baking dish with cooking spray and add the tomatoes. Bake for 10 minutes.
Meanwhile, begin cooking the rice as directed on the package.
Slice garlic and add to the tomatoes; bake for another 5 minutes.
Using a large skillet, heat remaining olive oil over medium heat.
Add zucchini and squash, season with remaining 1/8 teaspoon salt and sauté for 5 minutes.
Remove from heat and add to tomatoes. Return to oven to keep warm, turning the heat down to 200° F.
Spray the same skillet with cooking spray and cook pork chops approximately 2 minutes per side or until cooked through and no longer pink. (Cooking time will vary depending on the thickness of the meat.)
Remove vegetables from oven and toss with olives, juice from the lemon and about 1/2 teaspoon lime zest. Top with feta.
Serve pork with rice, vegetables, and apple slices on the side.