Preheat the oven to 400°F.
Set a large, heavy roasting pan across two burners over medium heat. Add the oil and heat.
Season the pork chops with salt and pepper to taste. Place into the pan and brown on one side, about 3 to 5 minutes. Turn and brown the other side.
Transfer to a plate.
Place the cabbage wedges, cut side down, into the roasting pan and cook until lightly browned, about 6 minutes. Turn and cook until slightly tender, about 3 minutes. Transfer to the plate with the pork chops.
Place the bacon in the pan. Cook until golden, about 5 minutes. Add the onion and cook until softened, about 5 minutes.
In a small bowl, rapidly whisk the konjac/garbanzo bean flour with a tablespoon of the milk to make a smooth slurry.
Add the remaining milk to the pan with the bacon and onions.
Add the konjac/garbanzo slurry to the milk in the pan. Stir the sauce constantly until thickened, about 4 minutes.
Season the mixture with salt and pepper to taste, then return the pork chops and cabbage to the roasting pan.
Transfer the pan to the middle rack of the oven.
Bake until the pork is cooked through, about 10 minutes, and the sauce is bubbling and golden brown. If using thick bone-in chops, cook for about 15 minutes.