Why This Recipe Works

To get a deep sear and a juicy, tender interior on these meaty chops, we used a screaming-hot cast-iron pan. The fond left by the pork contributed deep flavor to the apples, onion, and wilted spinach that complete the dish.

Before You Begin

Look for a pork loin roast that is 7 to 8 inches long and 3 to 3½ inches in diameter.

Instructions

Cut pork loin crosswise into 4 chops of equal thickness. Pat chops dry with paper towels, then sprinkle with coriander, ¾ teaspoon salt, and pepper. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add 1 tablespoon oil and heat until just smoking. Add chops and cook, flipping every 2 minutes, until well browned and registering 135 degrees, 14 to 18 minutes. Transfer chops to cutting board, tent with foil, and let rest while preparing apples.

While chops rest, heat 1 tablespoon oil in now-empty skillet over medium-low heat until shimmering. Add apples, cut side down, and cook until caramelized and tender, about 2 minutes per side. Transfer to serving platter.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook until softened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Sprinkle apples with tarragon. Serve pork with apples and spinach.