Shred the potatoes and onions using a food processor with a coarse grating disc. A large box grater can be used if you do not have a food processor.
Squeeze the excess liquid from the shredded potatoes and onions by spreading them on a clean kitchen towel, wrapping the towel around the potatoes and onions, and twisting to wring out as much liquid as possible.
Discard the liquid and transfer the shredded potatoes and onions to a large bowl. Stir in eggs, garlic powder, salt and pepper until all is well combined.
In a large skillet, over medium heat, pour enough oil to coat the bottom of the pan. Once oil is hot, drop spoonsful of the potato mixture and press lightly to make 1/4 to 1/2-inch thick patties.
Cook until golden brown on each side, approximately 3-5 minutes.
Transfer the latkes to paper towel and keep them warm while you repeat the process with the remaining batter.
Preparing the Apple Chutney
Place all ingredients into a medium saucepan and cook over medium heat, stirring occasionally and cooking for about 10 minutes to soften the apples.
Remove the saucepan from heat, cover and let sit until ready to top the latkes.
Preparing the Horseradish Sour Cream
Mix all ingredients together in a small bowl. Set aside until ready to use.
Assembling the Latkes
Place a latke onto a serving plate, pile on a generous amount of smoked pork, top with a couple of tablespoons of Apple Chutney and add a dollop of Horseradish Sour Cream.