Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Core and thinly slice the cabbage. Peel, halve and thinly slice the onion. Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a medium bowl. Add the mustard and a drizzle of olive oil; stir to combine and season with salt and pepper to taste. Braise the cabbage: While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, vinegar, hops and ¼ cup of water; season with salt and pepper. Loosely cover the pan with aluminum foil and reduce the heat to medium. Simmer 12 to 14 minutes, or until the cabbage is tender. Remove from heat and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan. Coat the pork chops. While the cabbage braises, place the spice blend on a plate. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Coat the seasoned pork chops in the spice blend (tapping off any excess). Transfer to a plate. Cook the pork chops: In the pan used to braise the cabbage, heat 2 teaspoons of olive oil on medium until hot. Add the coated pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat. Plate your dish:  Divide the cooked pork chops, braised cabbage and potato salad between 2 plates. Enjoy!