Place pork chops between two sheets of plastic wrap and pound to 1/2-inch thickness. In a medium shallow dish, place beaten egg. In a second shallow dish, combine almond flour, 1/2 cup of arrowroot powder, paprika, salt, pepper and garlic powder. Dip each pork chop first into the egg, gently shaking to remove excess, then dredge in the flour mixture; set aside.

Melt the coconut oil in a large skillet over medium heat. Add pork chops; cook for 4 minutes per side or until golden brown on both sides; remove from skillet and loosely cover with foil to keep warm.

Prepare mustard sauce: Raise skillet heat to medium-high; add chicken broth and whisk up all of the browned bits from the bottom of the pan. Whisk in remaining 1 tablespoon of arrowroot powder and the mustard.

Stir in coconut milk and salt and pepper to taste; bring mixture to a slow boil then reduce heat and simmer for 5 minutes or until thickened. Serve over chops immediately.