In a large cast iron or nonstick skillet, heat oil over medium high heat while preparing pork chops. Salt and pepper and dredge in flour; shake off excess.
Cook two at a time in oil, 3-4 minutes on each side, or until cook thoroughly through. Drain on paper towels.
In the leftover oil, add the potatoes and onion and salt and pepper to taste.
Cook on medium high heat 3 minutes, turn and cook on other side.
Add the cabbage to the top of the potato mixture in pan, another layer of salt and pepper, then top with butter and cover with foil or lid. Cook 5 minutes on medium heat, stir and cook an additional 5 minutes.
Add pork chops to the top of the cabbage and cover again. Cook 10 minutes, covered, until cabbage and potatoes are tender.