Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
Add 1 tablespoon butter to pan and swirl to melt. Place pork chops in pan and brown for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add Wondra and stir with a wire whisk as the sauce thickens. Stir in crème fraiche. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.
