Place potato in a saucepan of cold, salted water, bring to the boil and cook for 15 minutes or until tender. Drain, return to the pan and mash. Add the butter, milk, salt and pepper and mash to combine. Set aside and keep warm.
Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the cabbage and ham and cook for 3–4 minutes or until cabbage has wilted. Stir through the mashed potato. Add remaining oil to the pan. Sprinkle the pork with thyme, salt and pepper and cook for 4–5 minutes each side or until cooked through. Slice and serve with mash and lemon wedges.