Preheat the oven to 200'C.
Mix the honey and 5 spice together. Reserve to glaze the pork.
Season the pork chop with Maldon sea salt.
Heat a frying pan until hot and add a splash of oil to the pan. Colour the pork chop on both sides and then transfer to the oven. Cook for 7-10 minutes.
Remove the pork from the oven and allow it to rest for few minutes. Whilst resting brush with the honey and 5 spice glaze.
Whilst the pork is cooking, prepare and cook the cabbage.
Peel and slice the shallots and garlic. Discard any tough outer leaves from the cabbage, remove the core and cut the leaves into long strips.
Place the butter in a pan with the bacon lardons over a medium heat and cook for a couple of minutes. Once the lardons begin to colour, add the chopped shallots and garlic, continue cooking for 2 more minutes and then add the cabbage. Add a splash of water and cook for 5 minutes until the cabbage is tender. When cooked add the double cream and reduce by half. Check the seasoning and add salt and pepper if necessary.
Place the creamed cabbage in the centre of the plate. Place the pork chop on top and then drizzle the pork juices over.
«To prevent the pork chop from curling during the cooking process, use a pair of kitchen scissors to snip through the fat and rind. »