1 large red onion, cut into 1/2 inch thick slices
3 large Granny Smith apples, cut into 6 wedges each
salt and freshly ground pepper
1/2 cup low-fat, low-sodium chicken broth
4 4-ounce portions lean pork loin (1 1/2 thick), trimmed the fat
2 tablespoons coarse-grain Dijon Mustard
2 tablespoons chopped fresh tarragon
1/2 cup shredded 50% reduced-fat cheddar cheese, such as Cabot
Preheat the oven to 450F. Spray a large foil-lined baking sheet with cooking spray.
Separate the onion rings. Lay the onion rings and apples in single layer on the prepared baking sheet. Spray lightly with cooking spray, and season with salt and pepper to taste. Roast the apples, and onions until the apples are tender and the beginning to brown, about 20 minutes.
Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 20 minutes.
Put about 3/4 cup of the apple-onion mixture into the blender, and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside)
Heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Saute until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. remove the skillet from the heat, and season with salt and pepper to taste. Stir to evenly coat the apples and onions with sauce.
Spoon the apple mixture over the pork chops, sprinkle with the cheese and serve.
*I got Rocco DiSpirito’s recipe book NOW eat THIS! from the library the other day, I’m glad that I did. This is my second time cooking pork chops with apple but I couldn’t remember the first time how it tasted. This time it is worth remembering. The best part of it all it’s under 350 calories 🙂 It is serve with orzo and steamed broccoli. enJOY!!!
Source: NOW eat THIS! by Rocco DiSpirito