Coat pork chops with hoi sin sauce and let marinate for 30 minutes. Make the slaw by mixing together finely sliced red cabbage,
grated carrot and slivers of cucumber with a tsp white wine vinegar, a tsp soy sauce and a tsp sesame oil. Stir in chopped parsley
or coriander just before serving. Fry the pork chops until starting to char at the edges, remove and keep warm. In the same pan,
stir in a Tbs hoi sin sauce, a Tbs soy sauce and some water, boil down to make a sauce and pour over the pork chops.
Serve with rice, the slaw and sliced spring onions to garnish.