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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.
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Preheat oven to 375 degrees F.
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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.
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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.
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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.
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Remove cover from apple sauce and discard lemon peel pieces. Pour remaining ingredients into a blender and pulse until sauce reaches your desired consistency.
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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.