For this meal I used both my Instant Pot and electric skillet. I put the rack in the bottom of the Instant Pot and placed 2 thick cut pork chops on it, both seasoned with Mrs Dash garlic and herb and very little sea salt. I then poured a carton of vegetable stock in and set it to high pressure cooking for 8 minutes. Natural pressure release for 10 minutes. If you want to get a bit of color on the Chop you can always quickly fry it up afterwards for half a minute on each side since it's done already.
The Cabbage I first diced 3 strips of bacon and fried them up with 4 cloves of garlic diced. Then added the shredded cabbage and half a diced Granny Smith Apple. After about 5 minutes I added a splash of water, put the lid on and cooked it for an additional 10 minutes. And that's all there is to it! Enjoy!