Smothered Pork Chops with Apples, Onions and Cabbage

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1/2 cup olive oil

2 Granny Smith apples, peeled, cored and cut into thick wedges

2 cups thinly sliced onions

3 pounds savoy or napa cabbage (1 head)

1 cup chicken stock

4 double cut pork chops

2 teaspoons Essence, recipe follows

2 teaspoons kosher salt

1/4 cup all-purpose flour

1 cup Calvados

1/2 teaspoon caraway seeds

2 bay leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon freshly chopped thyme leaves

1 teaspoon freshly chopped marjoram

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme