Season the pork chops on both sides with generous amounts of salt and pepper
Add the butter to your pan and let it get hot but not brown.
Cook the bacon, carrots and onion in the butter oven a slow heat. You want it to be done without being brown.
Add the cabbage leaves and mix well.
Braise for about 5 minutes or so.
Heat a frying pan with a little olive oil. Be sure to let it get hot. You'll want to hear a sizzle when you put in the pork chops.
Add the pork chops leaving at least a one inch space between them so they don't steam.
Let them get good and golden brown on one side and then flip them to the other side.
Cook until golden.
Add the cabbage mixture to your crockpot.
Mix in all the other ingredients except pork.
Lay the pork chops over the top.
Cook in a slow cooker for about 6 -8 hours.
Taste and adjust seasoning.
Sprinkle with parsley before serving.
Notes
Storage:Cover tightly and store in the refrigerator for 3-4 days. Freeze for longer storage.Tips:
You can add the peeled garlic cloves whole when you put the rest of the ingredients in the crockpot. They'll cook right down. Be sure to take the bay leaves out and mash the garlic before serving!
Thick, center-cut chops create the best final product. Stay away from the really thin ones.
Always add pork chops into the pan angled away from your body, rather than facing towards you, to avoid getting splashed by hot oil.
Keep the carrots thick so that they maintain their texture while cooking.
Good red wine (like a nice Bordeaux) provides flavor beyond comparison. Don't skimp on the quality when it comes to braised pork and cabbage—plus, you can save the leftovers and sip on it with dinner!
Once the lid goes on the crockpot, do your best to only open it if absolutely necessary! This will help your meal cook properly.