1/4 cup plus 1 Tbsp olive oil
4 Thyme Sprigs (I used Rosemary because I have a ton of it)
1 garlic clove, coarsely chopped
4 12oz bone in pork loin chops
3 thick slices of applewood-smoked bacon cut into 1/2" dice (I used unsmoked, cured pork belly because that's where it was in the process)
2 Tbsp unsalted butter
1/2 head Savoy cabbage thinly sliced crosswise
1 Granny Smith apple, peeled, cored and cut into 1/2" dice
1 teaspoon white wine vinegar
1 Tbsp Dijon Mustard
3/4 cup heavy cream
Salt and freshly ground pepper
1. In a large, shallow dish combine 1/4 cup olive oil with thyme (or rosemary) sprigs and garlic. Add the pork chops and turn to coat with the marinade. Refrigerate overnight. (I didn't read this ahead of time - so they marinated for almost 2 hours)
2. In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat. Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occaisionally, until the cabbage is tender, about 7 minutes. Add the apple and vinegar, cover and cook, stirring occaisionally, until the apple is tender, about 5 minutes. Stir in the mustard and cream and simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper, cover and keep warm. (This can be made ahead of time and refrigerated overnight. Gently reheat)
3. Preheat the oven to 325ยบ. In a large, ovenproof skillet, heat the remaining 1 Tbsp of olive oil until shimmering. Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.
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