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