Seal the pork in olive oil until light brown on both sides.
Wrap each piece of pork in two slices of Parma ham and set aside.
Add garlic, mustard, wine, stock, lemon juice, and sage to the pan.
Reduce the liquid by half over heat.
Return the pork to the pan and cook gently for 10 minutes until cooked through.
Mix all coleslaw ingredients in a bowl and chill until needed.
Brush apple slices with olive oil and sprinkle with sugar and salt.
Grill or griddle apple slices until golden brown on both sides.
Divide coleslaw onto plates and top with pork and apple slices.
Spoon the reduced pan juices over the dish and serve.