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Saltimboca Alla New Yorkese

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Adapted from Mario Batali


  • 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


  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.