Combine ginger, allspice, pepper and nutmeg in small dish. Sprinkle total of 1 teaspoon on both sides of pork chops.
Peel rind from orange half, without the bitter white pith. Cut the rind into thin slivers. Squeeze juice from the orange. Bring 1 inch of water to simmering in a small saucepan. Add rind; cook for 1 minute. Drain.
Add 1 tablespoon oil to large saucepan. Add cabbage, green onions and 1 teaspoon spice mixture to pan; saute 8 minutes or until cabbage is wilted. Add 1/2 cup orange juice, sugar, 1 teaspoon salt and half the orange rind. Cover; simmer for about 15 minutes or until the cabbage is tender.
Cook the pork chops in the remaining 1 tablespoon oil in large nonstick skillet for about 4 to 6 minutes or until no longer pink in center, turning once. Remove to plate.
Combine 1/4 cup of the orange juice, orange marmalade, mustard, flour, remaining spice mix and remaining 1/4 teaspoon salt. Add to cabbage; cook, stirring, until thickened, about 30 seconds. Stir in the sour cream. Add pork; gently cook for 2 minutes to heat through. Garnish with the remaining orange rind. Makes 4 servings.