Eastern European Noodles

Season the pork chops with a blend of aromatic spices, including garlic powder, salt, and pepper. Heat a large cooking vessel over high heat to create a sizzling surface. Sear the pork chops and onion in the hot pan until they achieve a deep, rich brown color. Don't worry if some stickiness persists - the caramelized residue plays a crucial role in this dish's flavor profile. Transfer the pork chops to a serving plate and set them aside momentarily.

Next, add 1/4 cup of water to the pan while using a wooden spoon to scrape up any browned particles that have accumulated at the bottom. Introduce chopped cabbage into the pan and allow it to reduce significantly, stirring occasionally to prevent scorching.

In a separate container, bring a substantial amount of salted water to a rolling boil. Cook egg noodles in the boiling water until they reach an optimal level of tenderness, yet still retain a slight firmness to the bite. Drain the noodles and mix softened butter into them.

Once the cabbage has reached its desired consistency, combine it with chopped pork and cooked noodles; blend everything together until a harmonious union is achieved.