Season the pork chops with salt and pepper, drizzle a little oil on top, sprinkle with rosemary, and pour the Pedro Ximenez vinegar glaze over them. Cover and refrigerate for one hour.

Heat a griddle or skillet, add a few drops of oil, and when it's hot, place the chops on it. Brown on both sides, but don't overcook them to keep them juicy.

Add the marinade juices, soy sauce, and honey. Reduce over low heat to avoid burning the sauce, remove the chops, and finish reducing the sauce.

If making the sautéed vegetables, start them a little before the chops. Place a cooking ring on the plates, fill with the sautéed vegetables, remove the ring, plate the chops, and drizzle with the soy and honey sauce. Serve hot.