In a bowl, combine the honey, soy sauce. dijon mustard and chopped thyme. Cover the pork chops generously with the marinade and some ground black pepper and place in the fridge.
In a small pan, cook the potatoes for twenty minutes in salted water. Prepare the zucchini ribbons by using a hand peeler to peel the inner white flesh into thin ribbons.
Grill, griddle or barbecue the pork chops for six minutes on each side, brushing them with more of the marinade mixture if required. Drain the potatoes and cut them in half. Arrange them on four plates, brushed with melted butter, sea salt and chopped rosemary. Add the chops.
In a pan of boiling salted water, cook the zucchini ribbons for one minute. Remove from the water, drain thoroughly and arrange them next to the pork chops. Garnish with a sprig of rosemary.