Rocco's Smothered Pork

3		large Granny Smith apples, peeled, cored and cut into 6 wedges each
1/2  cup		low-fat, low-sodium chicken broth
16  ounces		4 portions lean pork loin (1-1/2 inches thick) trimmed
2  tablespoons		Dijon mustard
2  tablespoons		chopped fresh tarragon
1/2  cup		shredded reduced fat cheddar cheese

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Preheat oven to 450. Spray a large foil lined baking sheet with cooking spray.
Separate the onion rings and lay them with the apples ina 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.
Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.
Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth. Puree until 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 heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and add 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.
Spoon the apple mixture over the pork loin pieces, sprinkle with the cheese and serve.