Take the pork chops out of the fridge and season on both sides with salt and pepper for 30mins. Meanwhile, make the spice rub. In a small bowl, mix the flour, chilli powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub. Heat the oil in a medium pan over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes. Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat too low then cover the with a lid. Cook 6 to 12 minutes. Transfer pork chops to a plate then cover loosely with foil. Let the pork rest for 5 minutes.
While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the pan off of the heat and when the sauce is no longer simmering, swirl in the butter, then add the apple slices and slide the pork chops back into the pan and spoon some of the sauce on top. Scatter fresh parsley over the pork then serve. In a large bowl, mix the pork with the vinegar, sambal, cornstarch and 1 Tsp of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours. Preheat a grill and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.
Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chilli bean paste and remaining soy sauce.
In a wok heat some peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.
Arrange the eggplants cut side up on a platter and spoon the pork on top. Garnish with thinly sliced scallions and serve with steamed rice.