Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
Serve the pork chops with the cabbage and pan juices.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Recipe from Emeril Lagasse