Snappy Lunch’s Famous Pork Chop Sandwich
Ingredients
- Pork chops boneless
- 2 cups plain flour
- 2 eggs beaten
- 2 T. sugar
- Salt to taste
- About 1 cup milk
Instructions
- Place flour in a mixing bowl; add sugar and salt.
- Add eggs and gradually add milk.
- Beat the mixture until the batter is completely smooth, not lumpy or watery (it should run off the spoon without being watery and stick to the pork chop without running off).
- Remove fat from pork chops.
- Pound the pork chop to tenderize.
- Wash and dry the pork chop.
- Dip the pork chop in the batter.
- Place in a greased hot skillet (not too hot) until the pork chop is brown, being careful not to burn the batter.
- Turn and brown the other side; cook until done.
Notes
Yield: Enough batter for 12 large pork chops. Note: For onion rings, slightly thin the batter by adding more milk.
Yaya’s Tips for Success
Be sure to use plain flour, not self-rising, or your batter will puff up more than it ought to.
The batter needs to be smooth, so take your time whisking it. A fork or whisk works just fine.
Don’t let your skillet get too hot or the outside will burn before the inside cooks.
For extra juicy pork chops, let them rest at room temperature for about 10 minutes before dipping in the batter.
Yaya’s Customization Ideas
This pork chop sandwich is delicious just as it is, but here’s a few twists for next time:
Serve open-faced on cornbread rounds with a dollop of gravy for a Southern supper twist.
Add a dash of black pepper or paprika to the batter for a little heat.
After frying, toss the chop on a bun with some slaw and a drizzle of hot honey.
Yaya’s Original Recipe Card
