Heat olive oil in a pan over medium heat and brown chops well on both sides. Season with some of the salt and pepper and set aside.
Heat olive oil in a second pan and saute onion, carrot and celery for 5 minutes.
Add cabbage, apples, garlic, thyme and bay leaf. Saute for another 5 minutes or until the cabbage has wilted slightly. Season with the remaining salt and pepper.
Add wine, broth and vinegar. Saute for another 5 minutes.
Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes,until chops are tender and cooked through.