In a large bowl, combine the snap peas, apple, and cabbage. Toss to combine.
In a small bowl combine the mayonnaise, vinegar, maple syrup, and mustard. Add to cabbage mixture and toss to coat. Season to taste with salt and pepper.
Add the ground pork rinds to a large shallow dish. Lightly beat the eggs in another shallow dish.
Generously salt and pepper each pork cutlet. Dip the cutlets, one at a time, into the egg, allowing the excess to drip off, then dredge the pork in the ground pork rinds, patting to coat completely.
In a large, heavy, non-stick skillet over medium-high heat, warm the coconut oil. Add the pork in one layer and fry until just cooked through, about 3 minutes per side (do not overcook). Transfer to paper towels to drain.
Divide the slaw among 2 dinner plates, top with the cutlets, and serve.