Place the apple, cucumber, red onion and pea shoots in a large bowl. Set aside.

Pour the vinegar into a small bowl. Add the sugar and salt and stir until nearly dissolved. Add the sour cream, garlic and poppy seeds and stir until smooth. Pour the dressing over the apple mixture and toss to coat. Cover the bowl and transfer to the fridge to chill and marinate for 30 minutes to an hour.

While the slaw is chilling, place a pork chop on a piece of wax paper. Place another piece of wax paper over top. Using a rolling pin or a kitchen mallet, pound the pork chop until very thin, roughly 1/8 of an inch thick. Transfer the pork chop to a plate and set aside. Repeat with remaining chops.

In a small bowl, combine the mustard and horseradish. Spread the mixture onto both sides of each of the pork chops, creating a thin, even layer.

In a medium-sized bowl, whisk to combine the salt and the breadcrumbs. Transfer the mixture to a large plate and spread to create an even layer. Do the same with the flour and whisk the eggs in a bowl large enough to accommodate the pork chops.

Roll each pork chop in the flour, then in the eggs and finally in the breadcrumb mixture. Transfer the breaded pork chops to a plate and set aside.

In a large skillet heat the sunflower oil over medium-high heat until shimmering. Add the pork chops to the pan, two at a time, and fry until golden brown and crispy. About 2-3 minutes a side. Transfer the finished schnitzel to a plate lined with paper towel to drain.

Split the sandwich rolls in half and line the bottom bun with red lettuce leaves. Place a piece of schnitzel on top of the lettuce and top the schnitzel with a generous spoonful of the slaw.

Serve immediately with a pint of beer.