Place the pork loin steaks on a sheet of greaseproof paper (or cling film) and fold the paper over so that the steaks are covered. Bash the steaks a few times with a rolling pin or meat mallet to flatten it slightly.

Place a sage leaf onto each steak and then carefully wrap each steak with a slice of parma ham.

Heat the olive oil (5ml) in a frying pan (large enough to comfortably fit the four steaks).

Add the wrapped steaks (with the ham join facing down) and cook for 2 minutes. Turn and cook for a further two minutes.

Add the white wine (200ml) and chicken stock (200ml) and simmer for 15 minutes until the pork is cooked through.

The white wine and chicken stock makes a delicious sauce. If it's a bit thin when the pork is cooked then remove the pork and continue to simmer the sauce until it has thickened.

Serve.