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Preheat oven to 375°F. Arrange bacon on slotted pan and cook to crisp. Finely chop.
While the bacon cooks, place potatoes and garlic in a pot, cover with cold water and bring to a boil. Salt water and cook potatoes to tender. Drain and pass potatoes through a food mill or ricer set over the hot pot. Stir in milk, butter, cheese, salt, white pepper, nutmeg, chives and 3/4 of the chopped bacon. Adjust seasoning to taste and cover to keep warm. (If you are holding potatoes for a long period of time—an hour or more—place pot with potatoes in larger pan with simmering water to create a bain-marie.
For the gravy, melt butter in a saucepot or skillet. Add peppers, whisk in flour, stocks and Worcestershire. Cook to thicken, add salt to taste and lower heat.
For the cabbage, heat a large skillet over medium to medium-high heat with 2 tablespoons oil, fennel, apples, onion, cabbage, salt, pepper and thyme. Sauté 12-15 minutes to tender-crisp, add 1 cup water and honey let it absorb 5 minutes more. Add juice of 1/2 lemon just before serving.
For the chops, heat a large, cast-iron skillet over medium-high heat, with remaining 2 tablespoons oil, 2 turns of pan. Wipe around pan with a paper towel to evenly coat the bottom then add chops. Cook 10 minutes, turning occasionally, douse chops with stock and juice of half a lemon. Reduce heat and evaporate liquids; remove from heat.
Serve chops with potatoes topped with gravy and remaining bacon, with extra gravy for and the cabbage alongside.