Rinse pork chops and pat dry. Season pork chops with a pinch of salt and pepper on each side. Spoon almond flour evenly over both chops. Use the heel of your hand to firmly press flour onto each chop. Wash hands thoroughly after touching raw fish and meat. We also recommend using a separate cutting board for meats and fish to avoid cross-contamination.

Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and chops. Cook for 1 minute, and then add butter. Tilt pan to disperse butter, cover with a lid or foil, and cook for 4 minutes. Turn chops and cook for another 4-5 minutes uncovered, until golden brown and they reach a minimum internal temperature of 145 degrees. Set aside to rest. Resting meat allows the juices to redistribute throughout meat, which results in a juicier chop.

While chops cook, thoroughly rinse produce and pat dry. Stem thyme and mince. Quarter apple, core, and cut into 1/4" slices. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into 1/4" slices. Peel shallot and cut into 1/8" slices. Zest half of lemon, then halve and squeeze juice from entire lemon. Fennel has an slight anise, or licorice flavor that is a natural pairing with pork.

In a mixing bowl, combine Dijon mustard, thyme, lemon zest, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper (to taste).

Add shallots, apples, fennel, and arugula to bowl with dressing. Toss to evenly coat, taste and season again with salt and pepper if desired.

Place salad on a plate. Slice pork chop and arrange over salad.