Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.