2) Heat 5ml of the oil in a large non-stick frying pan until hot but not smoking. Add the chops and brown on both sides, one to two minutes per side. Remove.
3) Carefully wipe out the pan. Heat the remaining teaspoon of oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or half teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, four to five minutes. Add the cabbage, carrots, vinegar and half teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about five minutes. Add the stock and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, five to seven minutes longer.
4) To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.