Prosciutto Wrapped Pork with Sage and Caramelised Apples

The prosciutto here is really good. This dish was inspired by my leftover ingredients in the fridge-a couple of slices of prosciutto and green apples. I guuess I took the idea from a Saltimbocca ,((Italian: jumps in the mouth) which is a dish  made of thin slices of veal lined or topped with prosciutto and sage). I had purchased two pork cutlets instead, but  I'm sure chicken would work well here too.

So I guess this is my version of pork and apples. A match made in heaven.

Jo's Pork and Apple Recipe (serves 2)
2 slices prosciutto
2 pork cutlets
4 fresh sage leaves/ dried sage leaves
1 granny smith, peeled, cored and cut into quarters
1 tsp sugar
1/2 cup white wine
salt and pepper to taste

Place two sage leaves on each pork cutlet. Then wrap a slice of prosciutto around each piece of meat.
In a hot pan add a little olive oil. Pan fry the cutlets for about 3 mins on each side (depends how thick your meat is) or until golden. Remove from pan and let rest.
Add the apples to the same pan and cook until apples are caramelised. Add the sugar and continue cooking. Remove from pan and set aside. Then deglaze the pan with white wine and add a little salt and pepper.
To serve, place a cutlet on a plate. Top with some caramelized apples and juices from the pan.

Addit: to make it really indulgent, when white wine is added to deglaze the pan, remove from heat. Add a few small knobs of cold butter. It will thicken the sauce.