In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.