In a large bowl mix together the miso, ginger, sake, mirin, and honey. Add the pork chops to the bowl and rub the mixture all over the pork to coat, set aside for 20 minutes.
Heat the oil in a large non-stick pan over medium-high heat. Sear the pork chops in the hot oil until browned, about 2 minutes flip the chops over and brown the other side, about 2 more minutes. Transfer the pork chops to a plate, cover loosely with foil and set aside.
FOR THE CABBAGE:
Melt the butter, in the same pan you cooked the pork chops, over medium-high heat. Add the onion and garlic and cook for about 1 minute. Add the cabbage and soy sauce and cook, stirring occasionally, about 10 minutes or until cabbage is tender. Take off the heat and stir in the sesame oil. Season with salt & pepper to taste and serve cabbage with the pork chops.
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