In a small food processor process together all the sauce ingredients til fully combined. Cover and refrigerate 20 minutes or so.
Trim each pork chop of its outer fat, then place the piece between 2 pieces of plastic wrap and pound with the smooth side of a mallet til 1/4" thick.
Mix together all spices in a small bowl then rub both sides of each pork chop with the spice mix.
Fill a medium skillet with just enough oil to full cover the bottom of the pan. Heat oil on medium heat for 5-8 minutes. Fry each porkchop in the oil 2-3 minutes per side til dark reddish brown.
Butter and toast buns, spread the top piece of each bun with horseradish sauce, place torn lettuce on the bottom bun, then half the meat then onions and apple slices.
Cut in half and serve.