Season the chops with pepper, a teaspoon of thyme and the crushed juniper berries. Rub with oil and set aside.
Melt the butter in a sauté pan over a medium heat. Add the onion and cook for 5–7 minutes or until soft. Add the apple, cabbage, remaining thyme and the chicken stock and cook for 6–8 minutes or until everything has softened. Stir through the lovage, lemon juice and grated nutmeg.
To make the parsley sauce, heat the butter in a saucepan over a medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the bay and peppercorns and gradually add the milk, whisking all the time to avoid lumps. Cook until thickened and check the seasoning. Stir in the chopped parsley.
Heat a griddle pan and cook the chops for 5 minutes on either side, or until cooked through.
To serve, place the cooked cabbage onto a serving plate with the chop laid on the side and pour over the parsley sauce.