This colorful dish makes a simple one-pan dinner, but if you want to go all German, add some buttered steamed potatoes to your plate.
In a small bowl, combine brown sugar, dry mustard and pepper; rub on both sides of pork chops. In an extra-large skillet, heat canola oil over medium-high. Add pork chops and cook 3 minutes per side until browned. Remove chops to a plate.
Add beer to skillet, scraping up any browned bits. Stir in cabbage, thyme and salt. Bring to a boil; reduce heat to medium-low. Cover and cook 20 minutes, stirring occasionally. Stir in vinegar. Place chops on cabbage; cover and heat through, about 5 minutes.