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1
In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic.
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2
Add the pork chops and turn to coat with the marinade.
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3
Refrigerate overnight.
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4
In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat.
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5
Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, about 7 minutes.
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6
Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes.
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7
Stir in the mustard and cream and simmer uncovered over moderate heat until the cream has thickened, about 3 minutes.
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8
Season with salt and pepper, cover and keep warm.
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9
Preheat the oven to 325.
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10
In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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11
Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic.
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12
Season the chops with salt and pepper and add to the skillet.
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13
Cook over moderately high heat until richly browned, about 3 minutes per side.
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14
Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center.
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15
Transfer the pork chops to plates and serve with the cabbage.
