Season: Sprinkle the pork escalopes with ½ teaspoon coarse sea salt, pepper, and tarragon. Let it rest in the fridge for an hour.
Fry: Heat oil in a heavy skillet over high heat. Sprinkle sugar on the oil, and heat until the sugar browns, being careful that it does not burn.Spread the escalopes on the skillet and brown cook until it browns on one side (approx. 40 seconds), turn, and brown on the other side.
Dust with flour: Lower heat to medium. Sprinkle flour on the escalopes and cook turning until the flour is no longer white.
Make sauce: Pour in vermouth and cook stirring until it starts to thicken (about 1 min). Remove from the heat and serve with Yuca and Cepa de Apio Mash.
Notes
For a pork escalope cider sauce
For an exciting option, substitute an equal amount of cider for cooking wine in the preparation.