Max Rocha's Pork Chop and Colcannon

For the pork chop:

1 x 300–400g large organic pork chop (fat on)

2 tbsp neutral-flavoured oil

small piece of butter

salt

1 quantity Colcannon (below), to serve

For the sauce:

40g butter

3 cloves garlic, thinly sliced

1 sprig thyme, leaves picked

150ml dry cider (we use Strongbow)

150ml pork stock

100ml cream

salt and pepper

For the colcannon:

500g large floury (baking) potatoes, peeled and cut into large chunks

150g butter

½ Savoy cabbage, thinly sliced

100ml milk

salt and pepper