Pork chops with sloe sauce and Savoy cabbage

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