Remove the meat from the pork chop bones and dice into 1-inch cubes.
Mix the flour, chile powder, cumin and salt together. Toss the meat in the seasoned flour, coating thoroughly.
Preheat a saucepan over high heat, then add the olive oil, meat, bones, and brown for about 10 minutes, stirring.
Drain some of the oil, leaving about ¼ cup in the pan. Add the garlic cloves and cook until they become fragrant and are almost brown. This should take about one minute.
Stir in the onions and the peppers, then cover and allow them to steam for about 5 minutes. Add the grape tomatoes and the canned tomatoes and 2 cups of wine. Bring to a simmer. Add the olives, capers, salt, pepper, and thyme. Cover and simmer for about 45 minutes, or until the meat is very tender.
Trim the outer leaves from the cauliflower and cut the head into florets. Place the florets and ¼ cup of olive oil in a small pot. Season with salt and add ½ cup of wine. Cover and steam for about 5-7 minutes. When the wine is evaporated add the butter, 1 tablespoon of minced garlic, and the chile flakes. Stir the florets every minute or so, cooking covered until tender.
Boil the egg noodles in salted water. Toss them with the chopped scallions and drizzle them with olive oil.
Serve the noodles with the cauliflower and the stew.