In a large, shallow dish combine 1/4 cup olive oil, thyme sprigs, and garlic. Add pork chops and turn to coat. Refrigerate overnight.
Cook bacon in a large skillet until browned. Remove bacon and set aside. Discard all but 1/2 tablespoon of bacon grease.
Add butter and cabbage to skillet, cover and cook for about 7 minutes, stirring occasionally.
Add apple and vinegar, cover and cook for 5 minutes stirring occasionally. Apple should be tender.
Stir in mustard and cream and simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper and keep warm.
Preheat oven to 325 degrees.
Heat 1 tablespoon olive oil in a large ovenproof skillet until shimmering.
Remove pork from marinade, discarding thyme sprigs and scraping off garlic. Sprinkle with salt and pepper to taste and place in the hot skillet. Cook over medium-high heat until nicely browned, about 3 minutes per side.
Place skillet in oven and cook for about 12 minutes, until just slightly pink in center.
To serve, place cabbage on a plate, sprinkle with bacon, and top with pork chop.