Snappys Famous Pork Chop Sandwich

Having been a resident of North Carolina for 7 years now, I would be remiss not to include a recipe for the “World Famous Pork Chop Sandwich.” Mt. Airy, NC, is the birthplace of Andy Griffith and inspired the fictional town of Mayberry on the 1960’s television show, “The Andy Griffith Show.” Nestled in downtown Mt. Airy is the popular dining destination known as Snappy’s Lunch. This is a real diner that has been existent long before it became a television icon. Andy often ate there as a child. Charles Dowell, longtime proprietor, invented what was to become his trademark, a messy, but indescribably delicious pork chop sandwich. Often mimicked, but never duplicated, it is a double handful of pure pork bliss! 

Of course, for me, no trip to such a nostalgic location would be complete without bringing home a symbolic souvenir: a cookbook, called “The Best of Mayberry.” And, lo and behold, on page 7 of this book is a recipe for this colossal creation, which I will share with you today. So, what makes this sandwich so famous? It’s a tenderized boneless pork tenderloin, pounded thin, dipped in a pancake-like batter, fried to a golden brown and served on a comically “under-sized” bun. To tenderize the meat, Dowell used an almost medieval looking device he called “The Tenderator,” which he discovered at a yard sale. (Needless to say, I had to use more modern technology for my recreation.) But, the pork chop alone is not the secret to this sandwich’s success. To really appreciate it in its full glory, you have to experience it “fully dressed” (hot bun, battered pork chop, mustard, chili, coleslaw, sliced tomato and chopped onion). The final result is a delightful chaotic mess requiring tons of napkins. Mike’s initial reaction was to balk at the vast array of toppings on this sandwich, but after trying it, he said he wouldn’t eat a pork chop sandwich any other way.



Start by making the coleslaw. I used my own version of coleslaw, as North Carolina’s version is vinegar based (which we’re not too fond of). In large bowl, add bag of coleslaw mix. In smaller bowl, mix together sour cream, mayonnaise, horseradish and mustard. Add to bowl of coleslaw mix. Mix well to combine. Cover and refrigerate until ready to use.

Trim excess fat off boneless, pork tenderloins. Tenderize meat. I used my Jaccard tenderizer (which I introduced to you in my recipe for Mojo Marinated Beef Fajitas). After tenderizing, pound pork into thin cutlets.

In bowl, combine flour, sugar and salt. Add eggs. Gradually add milk. Beat mixture until the batter is no longer lumpy. The batter should run off a spoon (without being watery) and adhere to the pork chop without running off.

Preheat about an inch of oil in large skillet over medium high heat.

Dip the pork chop in the batter. Place battered pork in hot skillet. Lower heat, as necessary, while browning pork chop. The pork chop needs to cook completely, without burning the batter. Turn and brown on other side. Set aside; keep warm.

Meanwhile, in small pot, heat “no bean” chili.

Slice tomato. Chop onion.

Heat buns, if desired.

To assemble sandwich: Place battered pork chop on bottom half of bun. Top pork chop with a heaping helping of warmed chili. Then, top with a generous helping of prepared coleslaw. Top coleslaw with sliced tomato, followed by a handful of chopped onion. Spread mustard over top half of bun and place atop all.

Grab a handful of napkins and enjoy this outrageous, but delicious, sandwich!

SNAPPY’S FAMOUS PORK CHOP SANDWICH
Source: “The Best of Mayberry” Cookbook
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless pork chop tenderloins, tenderized and pounded thin
• Hamburger buns, warmed

Coleslaw:

• 1 (16-ounce) bag coleslaw mix
• 6 heaping Tablespoons sour cream
• 3 heaping Tablespoons mayonnaise
• 2 Tablespoons horseradish
• 2 teaspoons prepared mustard

Batter:

• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 Tablespoons sugar
• Salt, to taste
• About 1 cup milk

“Fully Dressed” Ingredients:

• 1 can chili, no beans
• Prepared coleslaw (recipe above)
• Tomato, sliced
• Red onion, diced
• Prepared mustard

DIRECTIONS:
 
1. Start by making the coleslaw. In large bowl, add bag of coleslaw mix. In smaller bowl, mix together
    sour cream, mayonnaise, horseradish and mustard. Add to bowl of coleslaw mix. Mix well to combine.
    Cover and refrigerate until ready to use.
2. Trim excess fat off boneless, pork tenderloins. Tenderize meat. Pound pork into thin cutlets.
3. Make batter: In bowl, combine flour, sugar and salt. Add eggs. Gradually add milk. Beat mixture until
    the batter is no longer lumpy. The batter should run off a spoon (without being watery) and adhere to
    the pork chop without running off.
4. Preheat about an inch of oil in large skillet over medium high heat.
5. Dip the pork chop in the batter. Place battered pork in hot skillet. Lower heat, as necessary, while
    browning pork chop. The pork chop needs to cook completely, without burning the batter. Turn and
    brown on other side. Set aside; keep warm.
6. Meanwhile, in small pot, heat “no bean” chili.
7. To assemble sandwich: Place battered pork chop on bottom half of bun. Top pork chop with a heaping
    helping of warmed chili. Then, top with a generous helping of prepared coleslaw. Top coleslaw with
    sliced tomato, followed by a handful of chopped onion. Spread mustard over top half of bun and place
    atop all.