Pound the pork chops to about 1/2 inch thick so they cook evenly and fit nicely on the buns.

Whisk together the buttermilk, egg, and hot sauce. Add the pork chops and let them soak for 15–20 minutes.

In a shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika.

Remove each pork chop from the buttermilk mixture, allowing the excess to drip off. Press firmly into the seasoned flour mixture, coating both sides.

Heat about 1/2 inch of neutral oil in a heavy skillet to 350°F. Fry the pork chops for approximately 3–4 minutes per side, adjusting as needed for thickness, until golden brown and the internal temperature reaches 145°F. Transfer to a wire rack and rest for at least 3 minutes.

Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss with the shredded cabbage just before assembling.

While the pork chops are still hot, top each with one slice of sharp cheddar and one slice of white American cheese. Let the cheese melt.

Spread mayonnaise on the cut sides of the brioche buns. Toast in a skillet until golden brown.

Spread apple butter generously over the bottom buns. Add the cheesy fried pork chops, a spoonful of tangy apple slaw, and dill pickles if desired. Finish with the top buns and serve immediately!