Line a large, rimmed sheet pan with parchment paper.
In a small skillet, combine all of the spice mix ingredients and place over medium heat. Toast, stirring constantly, for about 2 minutes or until the spices become very fragrant. Remove from the heat and set aside.
Toss the sweet potatoes, red bell peppers, fennel, onion, and sumac with 2 tablespoons of the olive oil and a pinch of salt. Spread in a single layer onto the prepared sheet pan. Make a well amongst the vegetables for the pork chops and place them amongst vegetables. Sprinkle with another pinch or two of salt, then sprinkle generously with the spice mix. Drizzle the chops with remaining olive oil.
Cover the pan loosely with foil and place in the oven. Roast for 20 minutes until the potatoes are slightly tender (but not mushy) and the pork chops are shiny. Remove the foil, lightly toss the vegetables, and return to the oven. Roast uncovered for another 10 minutes. Remove from the oven.
Sprinkle everything on the pan with chopped cilantro leaves to taste and serve with lemon wedges.