2) Meanwhile, heat a pan with oil over medium heat. Season the pork with salt and pepper and cook, turning once, until golden brown and cooked through, about 2-3 minutes per side. Cook pork medallions in oil and butter. Set the pork aside and keep warm.
3) Blanch the cabbage in a pot of salted boiling water and then stew in butter with garlic. Add spinach and allow the spinach to wilt. Put spinach and cabbage in centre of plate. Season with Nutmeg.
To serve, place the pork medallions on top of the vegetables. Dot the chutney around the meat.