For the Couscous

1. Bring the stock to a simmer. Place the couscous in a heatproof bowl, pour over the stock, stir and cover with plastic wrap. Set aside.
2. Place a griddle pan over a medium high heat. Add the pineapple, and cook for 3-5 minutes each side.
3. Stir the griddled pineapple through the couscous and drizzle with extra virgin olive oil.

For the pork:

1. Mix together the rice wine, soy, honey, sesame oil and lime juice and place the pork in this mixture to marinate for 10 minutes.
2. Heat a frying pan over a medium-high heat. Remove the pork chop from the marinade. Place the fatty edge of the chop down in the pan for about 5 minutes or until the fat turns golden. Cook the pork chop in the rendered fat for 3 minutes each side, then remove from the pan and allow to rest in a warm place.

For the carrot slaw:

1. Mix the carrot with the orange juice, mustard, vinegar and cilantro.

For the cabbage:

1. Heat the oil in a sauté pan. Add the cabbage, season to taste with salt and pepper, add the garlic powder and butter and cook until the cabbage wilts. Stir in the cream and nutmeg.

For the sauce:

1. Using the pan that you cooked the pork in, add the shallots and sweat until softened. Add the reserved marinade and reduce slightly to create a sauce. Return the pork to the pan and coat in the sauce for 1 minute to warm through.

To serve:

1. Spoon the couscous onto the plate and sit the pork chop on top. Pour over the sauce and plate the carrot slaw and cabbage alongside.