Heat oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Spray the noodles with cooking spray and set aside.

Rinse the pork chops and pat the dry with paper towels. Season generously with salt and pepper and then place the coriander and mustard in a bowl and mix until evenly combined. Rub the spice mixture all over the pork chops, on both sides. Set aside.

Olace a medium skillet over medium heat and add in the olive oil. Once oil heats, add in the cherries, tarragon, and garlic. Cook, stirring frequently, for 1 minute and then stir in the wine and broth. Simmer, uncovered, for 10-15 minutes or until the sauce is reduced and thicker. Season to taste with salt and pepper.

While sauce is cooking, place a large oven-safe skillet over medium-heat and add in the olive oil. Once oil heats, add in the pork chops and cook for about 4 minutes (about 2 minutes per side) or until bottoms are golden brown.

Transfer the pan to the oven, along with the butternut squash noodles and bake until the chops are golden brown, about 7-10 minutes. If using a thermometer, temperature should register at 145 F in the thickest part of each chop. The butternut squash noodles should bake for 8-10 minutes.

Divide the butternut squash noodles into plates, top with pork chop, and top with cherry-tarragon sauce.