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["Season both sides of the pork chops with the Essence and kosher salt.", "Lightly dredge in the flour.", "Heat the olive oil in a large Dutch oven or heavy pot over high heat.", "Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side.", "Remove the pork chops and transfer to a platter.", "Repeat with the remaining pork chops and set aside.", "Reduce the heat to medium-high, and add the apples and onions.", "Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes.", "Add the cabbage and cook, stirring, until wilted, about 5 minutes.", "Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs.", "Cook uncovered until sauce comes to a boil.", "Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.", "Serve the pork chops with the cabbage and pan juices.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
