Pan-Roasted Pork Chops With Creamy Cabbage And Apples

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1/4 cup plus 1 tablespoon extra-virgin olive oil

4 thyme sprigs

1 garlic clove, coarsely chopped

Four 12-ounce bone-in pork loin chops

3 thick slices of applewood-smoked bacon, cut into 1/2-inch dice

2 tablespoons unsalted butter

1/2 head of Savoy cabbage, thinly sliced crosswise

1 Granny Smith apple—peeled, cored and cut into 1/2-inch dice

1 teaspoon white wine vinegar

1 tablespoon Dijon mustard

3/4 cup heavy cream

Salt and freshly ground pepper

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