This recipe calls for lean boneless pork loin, and to avoid added sugar, we use fresh apples instead of applesauce. Tart Granny Smiths contribute great texture and flavor—as does a grainy Dijon mustard.

　　

Ingredients

serves 4

　　Nonstick cooking spray

　　1 large red onion, cut into 1/2-inch-thick slices

　　3 large Granny Smith apples, peeled, cored, and cut into 6 wedges each

　　Salt and freshly ground black pepper

　　1/2 cup low-fat, low-sodium chicken broth

　　Four 4-ounce portions lean pork loin (1 1/2 inches thick), trimmed of all visible fat

　　2 tablespoons coarse-grain Dijon mustard

　　2 tablespoons chopped fresh tarragon

　　1/2 cup shredded 50% reduced-fat cheddar cheese, such as Cabot

　　

Step 1

Preheat the oven to 450°F. Spray a large foil-lined baking sheet with cooking spray.

　　

Step 2

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 salt and pepper to taste. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.

　　

Step 3

Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.

　　

Step 4

Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside.)

　　

Step 5

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.

　　

Step 6

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 the sauce.

　　

Step 7

Spoon the apple mixture over the pork chops, sprinkle with the cheese, and serve.

　　

nutrition information

Step 8

Fat: 15g (before), 6.5g (after)

　　

Step 9

Calories: 500 (before), 243 (after)

　　

Step 10

Protein: 30g

　　

Step 11

Carbohydrates: 16g

　　

Step 12

Cholesterol: 79mg

　　

Step 13

Fiber: 2g

　　

Step 14

Sodium: 526mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.