Heat the oven to 375°F.

Pat the pork chops dry. Season both sides with half of the salt and all of the freshly cracked pepper.

Heat the avocado oil in a 12-inch cast-iron skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side, until nicely browned.

While the pork chops are browning, whisk together the apple cider, chicken stock, Dijon mustard and apple cider vinegar. Set aside.

Transfer the browned pork chops to a plate.

Reduce the heat to medium. Add 1 tablespoon of the butter and the onion. Cook for 2–3 minutes.

Add the red cabbage and remaining salt. Cook for about 5 minutes, tossing occasionally, until the cabbage begins to soften but still has some structure.

Add the apple wedges and cook for 2 minutes. Add the garlic and thyme and cook for 30 seconds.

Pour the prepared cider mixture into the skillet and scrape up the browned bits from the bottom. Simmer for 2–3 minutes.

Place the pork chops on top of the cabbage, apples and onions, keeping the browned tops above the liquid.

Transfer the skillet to the oven and cook for 10–15 minutes, or until the pork reaches 140–145°F.

Transfer the pork chops to a plate and let them rest for 5 minutes. Remove the skillet from the heat and swirl the remaining tablespoon of butter into the cabbage and cider sauce before serving.