Season the pork chops with salt and freshly ground black pepper. Sear the pork chops in the bacon drippings for a 2 minutes on each side until brown. Transfer the chops to a plate.
Return the pork chops to the pan, nestling them into the stock and vegetables. It’s ok if some of the cabbage is on top of the pork chops. Make sure the pork chops are partially covered with the liquid, adding a little more stock if needed. Cover the pan with a lid and transfer to the oven. Braise the pork chops at 325°F for 30 to 40 minutes until the chops are tender. Halfway through the braising process, flip the chops over and rotate the cabbage.