Season the chops with salt and pepper. “Season” also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a sauté pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
*To roast a branch of cherry tomatoes, simply lay it on a baking sheet, dribble over a little olive oil, and bake at 400°F/200°C until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.