Directions

1. Heat oil in a 12-inch cast-iron skillet or other heavy frying pan over medium-high heat. Sprinkle pork chops with 1/2 teaspoon each salt and pepper. Cook pork chops until browned, turning once, 2-3 minutes per side. Transfer pork chops to a plate and set aside.
2. Add butter to the skillet along with onion, cabbage, and remaining 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in apples and thyme leaves.
3. Stir together apple cider, brown sugar, and vinegar in a small bowl. Add to the skillet. Nestle pork chops into the cabbage mixture. Cover, bring to simmering, then reduce heat to low and cook until pork reaches 145° to 160°F in the thickest part when tested with an instant-read thermometer, 5-10 minutes. Scatter a few thyme sprigs on top.