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1
Lay the pork chops over the chopped vegetables, season with the rosemary, salt and pepper. Pour the red wine over the chops and vegetables. Cover with plastic wrap and marinate in the refrigerator for up to 6 hours.
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2
When the pork chops have finished marinating (I'd give them at least an hour) transfer them to a plate and pour the wine, prunes, and vegetables into a sauce pan. Cook over medium high heat until reduced by half. 20-25 minutes.
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3
When the sauce is reduced, strain away the solids and discard. Return the liquid to the sauce pan, add the apple and cook over low heat until the apple is softened. Now it's time to cook the meat.
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4
Rub the chops with olive oil, season with salt and pepper and, cook outside on a grill (if it's warm enough), under a broiler, or atop the stove for about 4 minutes on each side. When the meat is cooked to your liking transfer it to a plate, cover with foil and allow it to rest for about five minutes.
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5
While the pork is cooking and resting melt butter in a saute pan, over medium heat, add the cabbage, 1/2 cup of water and salt. Cook, covered until softened.
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6
When the cabbage is done divide it between two plates. Serve each pork chop on a bed of cabbage with the sauce spooned over all of it.
