2 tbsp olive oil½onion, thinly sliced2garlic cloves finely chopped500 gmcabbage, thinly sliced on a mandolin2 tspDijon mustard, plus extra to serve250 ml (1 cup)chicken stock150 mldry white wine1½ tbspcider vinegar, or to taste3thyme sprigs, plus extra leaves to serve4 (220gm each)rindless pork cutlets2Granny Smith apples, unpeeled, cut into julienne on a mandolinCoarsely chopped flat-leaf parsley, to serve
Preheat oven to 200C. Heat half the oil in a large ovenproof frying pan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add cabbage, stir until wilted, then add mustard, chicken stock, wine, vinegar and thyme, season to taste and bring to a simmer.
Meanwhile, heat remaining oil in a separate frying pan, add pork and brown all over(4-5 minutes). Place on top of cabbage mixture,transfer to oven and roast until pork is just cooked through (6-7 minutes). Discard thyme sprigs and serve pork and cabbage topped with apple, parsley and extra thyme.