Preheat the oven to 180°C.
Whisk together the garlic, chillies, spices, herbs, oil, cream, flour, pastis, and nutmeg in a large bowl.
Coat the pork chops in the marinade and let them rest for 30 minutes in a cool place.
Sear the pork chops in a hot griddle pan for 2 minutes on each side.
Bake the chops on a baking sheet for 10 to 15 minutes until fully cooked.
Sauté mustard seeds, curry leaves, and ginger in oil until the seeds pop.
Add sliced cabbage, turmeric, and salt, and fry for 10 to 15 minutes until wilted.
Stir in the grated coconut, coriander, and 7.5 ml lemon juice before removing from heat.
Fry garlic, coriander seeds, and red chilli in olive oil until golden.
Add diced apples and sauté briefly, followed by slices of mushrooms until browned.
Stir in 15 ml lemon juice, cider vinegar, salt, sugar, and parsley.
Serve the pork on a bed of cabbage poriyal with the apple salad and cress garnish.