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.

Southwestern Pineapple Pork Chops

This quick-fix savory entrée will have everyone coming back for seconds. Skillet prepared pork chops are seasoned with a Southwestern rub, pan seared, then simmered in a combination of zesty salsa and sweet pineapple. These sassy south-of-the-border chops are fork tender, fragrant and flavorful. A perfect meal for a busy weeknight, or errand-packed weekend. These succulent, Southwest inspired chops will have your family raving and will have you wondering how something so simple could be so delicious.

If you prepared my Southwest Chicken Burritos, then you probably still have some southwestern seasoning in your pantry. If not, then I will include the recipe again below. Just combine spices, shake to mix and store in an airtight container.

Rub a generous amount of seasoning on both sides of pork chops.

In a large skillet, over medium high heat, brown chops in pre-heated oil. 

Remove to platter and set aside.

In the same skillet, combine pineapple (with juice) and salsa. Stir to combine.

Bring to a boil. 

Return chops to the skillet. 

Reduce heat to medium, or medium-low, cover, and simmer for a minimum of 20 minutes. I cooked mine for about 40 minutes, because I wanted the chops to be really tender (but you don’t have to cook them that long). Actual cooking time depends on how tender you want the chops to be.

When ready to serve, remove from skillet, spoon some of the sauce over the chops and sprinkle with some chopped fresh cilantro.

SOUTHWESTERN PINEAPPLE PORK CHOPS
Source: Adapted from Country Woman Dec/Jan 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless pork loin chops
• Emeril’s Southwest seasoning (recipe below)
• 2 Tablespoons olive oil
• 1 (8-ounce) can crushed pineapple, undrained
• 1 heaping cup salsa, medium (or heat level of your choice)
• Chopped fresh cilantro

Emeril’s Southwest Seasoning:

• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 2 Tablespoons paprika
• 1 teaspoon black pepper
• 1 Tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 Tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1-1/2 teaspoons salt
• 1 Tablespoon dried oregano

DIRECTIONS:

1.  Prepare Southwest seasoning: combine spices, shake to mix and store in an airtight container.
2.  Rub a generous amount of seasoning on both sides of pork chops.
3.  In a large skillet, over medium high heat, brown chops in pre-heated oil. Remove to platter and set
     aside.
4.  In the same skillet, combine pineapple (with juice) and salsa. Stir to combine. Bring to a boil.
5.  Return chops to the skillet. Reduce heat to medium, or medium-low, cover, and simmer for a
     minimum of 20 minutes. Actual cooking time depends on how tender you want the chops to be.
6.  When ready to serve, remove from skillet, spoon some of the sauce over the chops and sprinkle with
     some chopped fresh cilantro.

Crockpot Root Beer Baby Backs

For those times when the weather doesn’t permit use of the outdoor grill, there is still a way to get tender, juicy and flavorful ribs indoors (without having the oven on all day). Believe it or not, the baby back ribs pictured above came out of a crockpot. The pork was generously seasoned with a “lower salt” version of Bobby Flay’s rib rub, then smothered in a root beer infused barbeque sauce and slow cooked to perfection. Both the rub and the sauce have a mildly sweet flavor. For those of you leary about the overpowering taste of root beer, no fret, it just makes a yummy sauce without being discernable in the end result. You’ll end up with succulent, moist, fall-off-the-bone tender baby backs. Finger licking good!

In small bowl (or resealable plastic bag), combine all rub ingredients. Mix well to thoroughly combine.

Remove fatty membrane from underside of ribs (if not already removed). Trim excess fat off ribs. Cut ribs in half, or into sections that will fit into your slow cooker. Rub sections generously with rib rub. I used about 1-1/2 Tablespoons per half rack of ribs. Place ribs in crockpot.

Mix root beer, orange juice, ketchup, molasses, Worcestershire sauce, onion, paprika, ginger and hot sauce in a medium saucepan over medium heat. Whisk in 2 Tablespoons cornstarch. Stirring constantly, bring to a boil. Simmer a few minutes more, until thickened slightly.

Pour sauce over baby back ribs in crockpot. 

Cover. Cook on high setting 4 to 5 hours. (For low setting, cook 8 to 10 hours.) I cooked mine 4 hours on high and 2 hours on low. 

Serve with some of the sauce in the crockpot, if desired. Garnish with chopped cilantro.

 
CROCKPOT ROOT BEER BABY BACK RIBS
Source: Adapted from Bobby Flay and CD Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3-1/2 to 4 pounds baby back ribs
• 2 Tablespoons chopped cilantro, for garnish

Rib Rub:

• 1/2 Tablespoon cumin
• 1/2 Tablespoon paprika
• 1/2 Tablespoon garlic powder
• 1/2 Tablespoon onion powder
• 1/2 Tablespoon chili powder
• 1/2 Tablespoon light brown sugar
• 3/4 to 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper

Root Beer BBQ Sauce:

• 1-1/2 cups root beer
• 1 cup ketchup
• 1/2 cup orange juice
• 2 Tablespoons molasses
• 3 Tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 3 Tablespoons onion, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger
• 3 to 4 drops hot sauce
• 2 Tablespoons cornstarch
• Salt and pepper, to taste

DIRECTIONS:
 
1. In small bowl (or resealable plastic bag), combine all rub ingredients. Mix well to thoroughly combine.
2. Remove fatty membrane from underside of ribs (if not already removed). Trim excess fat off ribs. Cut
    ribs in half, or into sections that will fit into your slow cooker. Rub sections generously with rib rub
    (about about 1-1/2 Tablespoons per half rack of ribs). Place ribs in crockpot.
3. Mix root beer, orange juice, ketchup, molasses, Worcestershire sauce, onion, paprika, ginger and hot
    sauce in a medium saucepan over medium heat. Whisk in 2 Tablespoons cornstarch. Stirring
    constantly, bring to a boil. Simmer a few minutes more, until thickened slightly.
4. Pour sauce over baby back ribs in crockpot. Cover. Cook on high setting 4 to 5 hours.
5. Serve with some of the sauce in the crockpot. Garnish with chopped cilantro.

Bacon Wrapped Corn Dogs

 

We haven’t been to a state fair in over 7 years. It’s not because we don’t enjoy them (what's not to enjoy?). When you have little ones, you pretty much spend all day at the midway. But, when you don’t have little ones in tow, then (let’s face it), you pretty much spend all day pigging out on all those fried food favorites you've been craving. Fair food has gotten so competitive in recent years, everyone vying to invent the most unique food-on-a-stick. We’ve seen everything from fried butter on a stick, to deep fried Oreos. Two years ago, the Iowa State Fair made headlines with the debut of its newest food celebrity: double bacon corn dogs. Although Campbell’s Concessions prepared 12,000 dogs ahead of time, they still managed to completely sell out in 3 days. Basically, they introduced a hot dog, wrapped in bacon, deep fried, then dipped in a bacon-bit enriched batter and fried again. Brilliant! So, the other day I decided to take advantage of my state fair nostalgia and try a little experimentation. No, I didn’t go to the extreme of a double bacon corn dog; but I was intrigued with the idea of a bacon wrapped corn dog. I figured that would be challenging enough, especially because I wanted to create one without the need to “double fry.” I precooked the bacon (by baking), then wrapped a slice around the hot dog; secured it, as necessary with toothpicks, then dipped into a thick corn batter, put it on a stick and deep fried it until golden brown. Although, I liked the idea of adding bacon bits to the batter, I was hesitant to try it, as I was afraid the already cooked bacon bits would char after being deep fried and leave a bitter taste to the cornbread crust. Also, I didn’t go overboard with the bacon (although I was tempted). Only one slice of bacon is wrapped around the wiener; just enough to give you a pleasant surprise when you bite into the corn dog. To my total amazement, it worked and was it ever good!

Preheat oven to 350° F.

Place rack on baking pan. Lay 10 slices of bacon on rack. Bake for 15 minutes, or until pretty darn close to being cooked, without crisping. (You still need the bacon to be pliable enough to wrap around hot dog.) Once cooked, remove from oven. Place on paper towel-lined plate and set aside.

Preheat oil on stove (or deep fryer) to 375° F. 

Wipe down hot dogs and bacon with paper towel (to make sure they are totally dry). Wrap bacon around hot dog, securing at ends, if necessary, with toothpicks. (Just remember to remove toothpicks prior to serving.) Repeat until all 10 hot dogs have been wrapped with bacon. Insert skewers into hot dogs (going about 2/3 of the way into dog, but leaving a long enough handle to hold while you eat it). Set aside.

Prepare batter. I knew the batter was going to be the secret to success of this whole bacon wrapped theme. The batter’s texture would have to be thick and sticky enough to adhere to the dog and the bacon. After doing some online searching, I found this batter recipe on Life as a Lofthouse, which I knew would be perfect! The addition of honey to the batter convinced me that this would work (and it did).

In large bowl, add the cornmeal, flour, sugar, baking powder and salt. Whisk together. Make well in center of dry ingredients. In small bowl, beat egg. Add egg to well of dry ingredients. Then add buttermilk, oil and honey. Stir until thoroughly combined. Batter will be thicker than pancake batter. I added a splash more buttermilk, as batter was getting too thick to stir. (But, don’t add too much milk, as you ultimately want a thick batter.)

Pour the batter into a tall drinking glass.  

Holding by skewer handle, dip hot dog into batter, swirling, to completely coat all of the hot dog. Slowly lift hot dog from batter, allowing some of the excess batter to drip back into the glass. Immediately dip in the hot oil, while still holding the stick (to temper the batter). After about a minute, release hot dog into oil. Using tongs, turn as necessary to brown all sides. Cook for 3 to 5 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain. Repeat with all hot dogs. 

Remove any toothpicks used to secure bacon. Serve hot with spicy mustard, ketchup, honey mustard, or condiment of your choosing.

BACON WRAPPED CORN DOGS
Source: Batter from Life as a Lofthouse
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 slices bacon
• 1-1/2 cups yellow cornmeal
• 1-1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1-1/2 cups buttermilk
• 1 Tablespoon vegetable oil
• 1 Tablespoon honey
• 1 (8-count) package hot dogs
• 8 wooden skewers (6” size) or chopsticks
• Canola or peanut oil, for frying

DIRECTIONS:
 
1. Preheat oven to 350° F. Place rack on baking pan. Lay 10 slices of bacon on rack. Bake for 15
    minutes, or until close to being cooked, without crisping. Once cooked, remove from oven.
    Place on paper towel-lined plate and set aside. 
2. Preheat oil on stove (or deep fryer) to 375° F.
3. Wipe down hot dogs and bacon with paper towel (to make sure they are totally dry). Wrap bacon
    around hot dog, securing at ends, if necessary, with toothpicks. (Just remember to remove toothpicks
    prior to serving.) Repeat until all 10 hot dogs have been wrapped with bacon. Insert skewers into hot
    dogs (going about 2/3 of the way into dog, but leaving a long enough handle to hold while you eat
    it). Set aside.
4. In large bowl, add the cornmeal, flour, sugar, baking powder and salt. Whisk together. Make well in
    center of dry ingredients. In small bowl, beat egg. Add egg to well of dry ingredients. Then add
    buttermilk, oil and honey. Stir until thoroughly combined. Batter will be thicker than pancake batter. I
    added a splash more buttermilk, as batter was getting too thick to stir. (But, don’t add too much milk, as
    you ultimately want a thick batter.)
5. Pour the batter into a tall drinking glass. Holding by skewer handle, dip hot dog into batter, swirling, to
    completely coat all of the hot dog. Slowly lift hot dog from batter, allowing some of the excess batter to
    drip back into the glass. Immediately dip in the hot oil, while still holding the stick (to temper the batter).
    After about a minute, release hot dog into oil. Using tongs, turn as necessary to brown all sides. Cook
    for 3 to 5 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper
    towels to drain. Repeat with all hot dogs.
6. Remove any toothpicks used to secure bacon. Serve hot with spicy mustard, ketchup, honey mustard,
    or condiment of your choosing.

Yields: 10 corn dogs

Parmesan Baked Pork Chops

Anytime I plan on pork chops for dinner, I don’t even have to ask Mike how I should prepare them. His answer is always the same. He wants Parmesan Baked Pork Chops. I swear, I could put Parmesan cheese on literally anything, and Mike will devour it. That’s why we always buy it in bulk. However, I must admit, Parmesan pairs extremely well with pork chops. These chops are coated in a mixture of cheese, bread crumbs (much more cheese than bread crumbs) and fresh chopped rosemary then baked until golden brown. (I love fresh rosemary with pork, it’s a winning combination.) The pork comes out so tender and juicy, and the breading (or should I say, “cheesing”) is incredibly flavorful. If you’re pressed for time, you can always brown and sauté in a skillet; but you do risk losing some of that coating (and that’s the best part). Mike will be the first to tell you, this recipe is a “keeper!” Husband approved....what more can you ask for?

I doubled the recipe. Recipe below is for 4 chops.

Preheat oven to 350° F.  Spray a 2- quart baking dish (preferably glass) with non-stick cooking spray.

Prepare breading station. Add biscuit/baking mix to one shallow dish. In separate dish (or bowl), add eggs and water. Whisk to combine. In third shallow dish, combine Parmesan cheese, Italian seasoned breadcrumbs and fresh chopped rosemary. (Or combine in resealable plastic bag, shake to mix, then transfer to a shallow dish for dredging.)

Dip pork chops in biscuit/baking mix to lightly coat. Then dip in egg. Then generously coat with Parmesan mixture, pressing into the chops to thoroughly cover on both sides.

Transfer coated chops to prepared baking dish. (I know, I used a broiler pan, which normally works best for breaded baking, but, in this case, glass works better.) Sprinkle some of the remaining cheese/breading mixture over the top of the chops. 

Bake 25 to 30 minutes, or until internal temperature reads 160° F.  Resist the temptation to turn the chops during baking, or you will lose some of the breading.

If you prefer, you can fry chops in skillet, just enough to brown, then lower temperature and continue cooking on stove top (5 to 6 minutes per side); or brown in skillet, then transfer to oven to finish cooking. 

PARMESAN BAKED PORK CHOPS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/4 cup biscuit/baking mix
• 2 eggs
• 4 teaspoons water
• 1 cup grated Parmesan cheese
• 1/4 cup Italian seasoned bread crumbs  
• 2 teaspoons minced fresh rosemary
• 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)

  
DIRECTIONS:

1. Preheat oven to 350°F. Spray a 2- quart baking dish (preferably glass) with non-stick cooking spray.

2. Place dry biscuit mix in shallow dish. In another shallow dish, whisk together egg and water. In third
    shallow bowl, combine the Parmesan cheese, bread crumbs and rosemary.
3. Coat pork chops with biscuit mix, dip in egg, then coat, thoroughly, with Parmesan mixture.
4. Transfer chops to baking dish, preferably glass. Sprinkle some of the remaining Parmesan mixture over the
    chops and bake about 25 to 30 minutes (or until internal temperature registers 160°F.). Don’t turn
    chops during the cooking process, or you may lose some of the breading.
5. If you prefer, you can fry chops first, just to brown, then either lower temperature and continue
    cooking on stove top, or put in oven to finish cooking.

Servings: 4