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1
Preheat the oven to 450F.
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2
Spray a large foil-lined baking sheet with cooking spray.
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3
Separate the onion rings.
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4
Lay the onion rings and apples in a single layer on the prepared baking sheet.
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5
Spray lightly with cooking spray, and season with salt and pepper to taste.
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6
Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
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7
Turn the broiler on high.
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8
Broil the apples and onions until they are slightly charred, about 3 minutes.
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9
Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth.
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10
Puree until the mixture is smooth.
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11
(Set the remaining apples and onions aside.)
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12
Heat a large cast-iron skillet over high heat.
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13
Season the pork with salt and pepper to taste.
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14
When the pan is hot, spray it with cooking spray and add the pork.
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15
Saute until the pork is golden brown and just cooked through, about 3 minutes per side.
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16
Transfer the pork to a serving platter, and tent it with foil to keep it warm.
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17
Reduce the heat under the skillet to low and add the pureed apple mixture.
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18
Whisk in the mustard.
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19
Add the remaining roasted apples and onions and the tarragon to the skillet.
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20
Remove the skillet from the heat, and season with salt and pepper to taste.
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21
Stir to evenly coat the apples and onions with the sauce.
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22
Spoon the apple mixture over the pork chops, sprinkle with the cheese, and serve.
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23
Fat: 15g (before), 6.5g (after)
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24
Calories: 500 (before), 243 (after)
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25
Protein: 30g
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26
Carbohydrates: 16g
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27
Cholesterol: 79mg
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28
Fiber: 2g
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29
Sodium: 526mg
