1. Heat 1 tbsp of the olive oil in a large skillet over medium high heat. 2. Add the sliced zucchini and yellow squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and keep warm. 3. Add the other tbsp of olive oil to the skillet, and place the bone in pork chops into the heated skillet. 4. Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the  center reaches an internal temperature of at least 140 degrees. 5. Remove the pork chops from the skillet and keep warm. 6. Pour off any extra grease from the skillet, and add in the diced onion. 7. Cook for a few minutes until the onion begins to become tender. 8. Stir in the bone broth, and scrape the bottom of the skillet to deglaze it. 9. Add in the heavy whipping cream, mustard, and oregano, stirring well to combine. 10. Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit. Add salt and pepper to taste. 11. Mix back in the sauteed vegetables and the pork chops, and serve.