Tonteki (Japanese Pork Chop Steak)

Take 250 g boneless pork chop(s) and cut 3-4 slits in the fatty edge. Sprinkle with a pinch of salt and pepper on both sides and set aside for later.
Next, heat up a frying pan on a medium low and once hot, add 2 tbsp olive oil and 3 cloves garlic (thinly sliced). Fry until golden and crispy.
Once done, scoop the garlic chips out of the pan using a mesh spoon if possible, and place onto a paper towel to allow the excess oil to drain off. Leave as much oil in the pan as possible because we'll use it again.
Take the pork chops and place them in the pan. Increase the heat to medium and place a lid on top. Fry for 3 minutes.
Turn the heat down to medium-low and flip the pork chops over. Continue to cook for 3 minutes, again with the lid on. (It might need a few minutes extra if the pork is particularly thick.)
Transfer to a warm plate and cover with foil to rest and stay warm.
In the same pan, add 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey and 1 tsp unsalted butter. Simmer on a low heat while stirring until thickened to a syrup-like consistency.
Cut the pork into thick slices.
Divide 100 g green cabbage between each serving plate and lay the pork chops next to it. Drizzle the sauce from the pan generously over the pork chops (you can also pour some over the cabbage and use it as a dressing) and top with the garlic chips.
Enjoy!