Saltimboca Alla New Yorkese

I can't seem to pull myself away from Mario Batali's recipes.  They are beautiful, flavorful and simple.  Now, don't let simple fool you.  There is a labor of love involved.  You have to be willing to put the time in.  But the steps are easily do-able and your end up with fantastic results.  I have no problem spending all day to make a taste bud exploding recipe, especially when my house smells great all day.  

Luckily, this isn't one of those recipes.  This recipe can be done from prep to finish in about 45 minutes or less.  You're welcome.  ;)

Mike has told me this is the only way I am ever allow to make apple sauce again.

It's really the best apple sauce I've ever had.  EVER.  Period.

Saltimboca Alla New Yorkese
Adapted from Mario Batali

Ingredients:
8 pork chops (about 2 ounces each)
1 teaspoon dried rubbed sage
8 slices prosciutto
Flour, for dusting
Salt and pepper
2 tablespoons olive or vegetable oil
2 tablespoons unsalted butter
1/2 cup dry white wine  {I used a Pinot Grigio to go with the apples}
Lemon slices
1/4 cup fresh chives, chopped

Apple Sauce
4 gala apples, peeledand cored
1/4 cup sugar
1 shot Everclear
1/4 teaspoon cinnamon
1 teaspoon salt
Juice of 1 lemon and two pieces of peel

Directions:

1. Quarter apples and place them in a sauce pan over medium heat with sugar, Everclear, cinnamon, salt, lemon juice, and lemon peel.  Cook over medium heat until apples are soft and mashable, about 7 to 10 minutes.  Remove from heat, cover with foil and set aside.
2. Preheat oven to 375 degrees F.
3. Using a meat mallet, pound each pork chop slice about 1/8" thick.  {This didn't happen for me, I got a 1/4" at best.  It's okay.}  Sprinkle a little sage over each pork chop and fold over to form a sandwich.  Wrap 1 piece of prosciutto around the outside of each pork chop.  {I swear I had prosciutto the register at Sprouts, alas it was not in my shopping bags when we got home.  You can sub deli slices of ham.}  Pound lightly with the meat mallet.  Secure with toothpicks if needed.
4. In a large skillet, heat 2 tablespoons oil over medium-high heat.  Season the flour with salt and pepper, and dredge the pork chops lightly in the flour.  Add pork chops to the skillet and cook for 2 to minutes on each side, until golden brown.  Place cooked pork chops in a 9" x 13" baking dish that have been coated with cooking spray.  Squeeze a little lemon juice onto each pork chop.  Put pork chops in oven.  Bake for 15 to 20 minutes, or until pork is cooked through.
5. Pour the wine into the skillet and bring to a boil, stirring with a wooden spoon to dislodge any brown bits on the bottom of the pan.  Whisk in the butter and season the sauce with salt and pepper.
6. Remove cover from apple sauce and discard lemon peel pieces.  Pour remaining ingredients into a blender and pulse until sauce reaches your desired consistency.
7. Plate family style: apple sauce on the plate, pork on top of the apple sauce, and pan sauce spooned over the pork.  Garnish with lemon slices and chives.