3 boneless pork chops, cut into 1/2 inch thick slices
Make the sauce by combining the soy sauce, honey, ginger and olive oil in a small bow. Set aside.
Heat 1 teaspoon olive oil in a large skillet on medium heat. Add the onions, cook for 5 minutes, stirring occasionally. Add the pepper, and cook for a few more minutes.
Push the vegetables to the side of the skillet. Add the remaining teaspoon of olive oil, then add the pork to the center of the skillet.
Cook the pork for 2 minutes without moving, then stir fry the pork with the onions for 1 minute. Add the cabbage and the sauce, and stir fry for 1 more minute.
Cover the skillet and lower heat to medium low. Cook for 5 minutes covered. Remove cover after the 5 minutes, stir, and check pork for doneness–it should be just cooked through. It will likely be done at this time but cook for a few additional minutes, covered, if needed for the pork to be cooked properly.
Serve the pork and cabbage skillet over rice or potatoes, along with a Riesling from Alsace. Cheers!
You could use fresh ginger instead of dried ginger if you like.