Preheat oven to 325 degrees. Using a ovenproof large pot, heat the olive oil and butter over medium heat on a stovetop. Add the sliced red onion and ½ t. of salt. Cook for about 5 minutes, stirring frequently. Add the minced garlic and cook an additional minute, stirring occasionally. Add the sliced green apple and cook 1 more minute. Add the cabbage, stirring well to mix together ingredients,. Pour in red wine, chicken stock, and red wine vinegar, stirring well. Cover the pot and place in oven.

Bake cabbage mixture for one hour, stirring the contents every 20 minutes or so.

About 10 minutes before the cabbage mixture reaches the one hour point, heat ½ t. of salt over medium high heat in a nonstick skillet on the stovetop. Add the pork chops to the skillet and cook for about 5 minutes on one side, until browned. Mix together remaining ½ t. salt, dried thyme, dried sage, black pepper, and nutmeg in a small bowl.

Flip the pork chops, sprinkling half of the herb-spice mixture on the browned side.

Remove cabbage mixture from oven and stir well. Transfer the pork chops from the skillet to the top of the cabbage mixture, placing the spiced side down on the cabbage. Sprinkle remaining herb-spice mixture evenly over pork chops. Return to oven and bake for 20-30 minutes, until a meat thermometer registers 145 degrees. Allow to rest 3-5 minutes after removing from the oven.

If an abundance of liquid remains in the pot, remove the pork chops and cabbage with a slotted spoon and boil the liquid until it thickens. Spoon over the cabbage, nestle pork chops on top, sprinkle with parsley, and serve.