Use a knife, food processor, or mandoline slicer to thinly slice the brussel sprouts. Put them into a large bowl.

Remove the core from the apple and slice it thin. Add to the bowl with the sprouts.

Add the lemon juice, olive oil, garlic, salt, and pepper to the bowl and toss to combine. Cover and set aside until ready to use.

Mix the mustard, honey, and sriracha in a bowl and stir to combine. Cover and set aside until ready to use.

Place the pork between two pieces of parchment paper and pound until about half as thin as it was. Repeat with each chop.

Put the flour in one bowl, the eggs in another, and the breadcrumbs in a third. Beat the eggs until smooth.

Season the pork with salt and pepper, and one by one, dredge with the flour first, then the eggs, then the breadcrumbs, to fully coat.

Pour about a half inch of peanut oil into a large frying pan and turn it to medium high heat. Pan fry the pork in batches to golden brown on both sides. Remove to a wire rack or paper towel to cool.

Build the sandwiches, starting with the bread, then some sauce, then the pork chop, then more sauce, then the slaw, then the top bread. Serve.