Step 1

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.

Step 2

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.