Pre-heat oven to 180°C. Use a small, sharp knife to score a criss-cross pattern into the skin of the cutlets, taking care not to cut into the flesh.
Heat a little oil and the butter in a saucepan over low-medium heat, add the onion, spice blend and a good pinch of salt. Cook for about 5 minutes until softened, then add the diced apple. Increase the heat slightly and cook for another 5 minutes to lightly caramelise the apple. Add the cabbage and cook, stirring, until slightly softened, then add the cider. Turn the heat to low and cook until the cider has mostly evaporated. Season to taste and keep warm.
Heat a heavy-based ovenproof frying pan over medium heat, then add some oil. Season the pork chops well with salt, making sure to rub a good amount on to the skin. Place the pork into the frying pan, skin side down (so it is turned up on its side at a 90 degree angle). Cook on the skin until it is golden brown and crisp (about 8 minutes) then turn to sear the flesh sides until they are golden brown.
Once golden, transfer the pan to the oven and cook for 8-10 minutes.
Remove from oven and allow the pork to rest for about 5 minutes.
Sprinkle with a little freshly ground black pepper. Stir the parsley through the cabbage and serve this hearty dish immediately.