1 large garlic clove, finely chopped or grated
1 small Savoy cabbage (about 400g/14oz), core removed, leaves shredded
1 banana shallot, finely chopped
handful of sloes or bullaces (approximately 100g/3½oz)
few sprigs fresh thyme
100–120ml/3½–4fl oz chicken or other meat stock
salt and freshly ground black pepper
1 tbsp runny honey or soft brown sugar
1 tsp olive oil
1–2 tbsp virgin rapeseed oil
2 pork chops (each about 250g/9oz)
15g/½oz butter (only needed if the pork chops don’t yield much fat)
100ml/3½fl oz red wine