- Nonstick Cooking Spray
- 1 large Red Onion, cut into ½-inch thick slices
- 3 large Granny Smith apples, peeled, cored and cut into 6 wedges each
- Salt & Pepper, to taste
- ½ cup Low-Fat, Low-Sodium Chicken Broth
- Four 4 oz portions Lean Pork Loin (1-1/2” thick), trimmed of all visible fat
- 2 TBS Dijon Mustard (coarse-grain style)
- 2 TBS Chopped Fresh Tarragon
- ½ cup Shredded 50% Reduced-Fat Cheddar Cheese, such as Cabot
- Preheat the oven to 450° F. Spray a large, foil-lined baking sheet with cooking spray.
- Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray and season with the salt and pepper, to taste. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
- Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.
- Put about ¾ 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. Sauté 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 from heat; stir t evenly coast the apples and onions with the sauce.
- Spoon the apple mixture over the pork chops; sprinkle with the cheese. Serve.
Yields 4 servings
- To really get that brown, flavorful crust, try using 1 TBS extra virgin olive oil when sautéing the pork chops.
- Instead of using a blender, I used a small 3 cup food processor to puree the gravy. Same result; less clean up!
- I like A LOT of gravy on my meat so, instead of leaving pieces and stirring them into the gravy as the recipe indicated, I doubled the chicken broth and added all the apple and onion pieces to the food processor to yield more gravy.
- For added zest & spice, I threw in one extra tablespoon of Dijon mustard since I had doubled the gravy content.
DiSpirito, Rocco. “Now Eat This!”. New York: Ballantine Books, 2010.