Cover the sliced pork rounds with plastic wrap and gently pound using a mallet or rolling pin to about ¼ inch thick.
Put flour in a bowl. Scramble eggs in a second bowl. Place bread crumbs seasoned with salt and pepper in a third bowl.
Dip each piece of pork in the flour, shake off excess and then coat with egg. Finally coat with the breadcrumbs and lay out on a plate.
In the meantime In a saute pan on medium low heat add the apples, sugar, water, butter, and honey. Bring to a simmer until there it turns into a very thick syrup. Season with salt and pepper to taste.
In a large sauté pan over medium heat, heat the oil until hot.
Fry the pork until browned on both sides to an internal temperature of 150 degrees using a thermometer. Because they are pounded thin, they will only take a few minutes on each side.
Once cooked place the pork on paper towels to drain any excess grease. Serve with apple chutney.