- Place the pork chops on a plate. Generously season with salt and pepper. In a large non-stick skillet over medium-high heat, brown the pork chops in the butter for 4 minutes on each side. Set aside on a plate.
- In the same skillet, soften the apple for 1 minute. Add the flour and cook for 30 seconds while stirring. Add the broth, cream, applesauce and mustard. Simmer gently for 5 minutes. Adjust the seasoning. Return the pork chops to the skillet to heat through and coat in the sauce.
- Meanwhile, in a large bowl, whisk together the oil, vinegar and tarragon. Season generously with salt and pepper. Add the arugula and almonds. Toss to combine.
- Divide the pork chops among four plates and drizzle with the sauce. Serve with the arugula salad. Serve immediately.