The Snappy Lunch pork chop sandwich | Recipe | Bounded by Buns

Ingredients

• 1 pound ground beef (80/20)
• 1 tablespoon tomato paste
• 1/2 cup water or beer or beef broth
• 8 ounces canned tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium head of cabbage, grated
• 3/4 cup mayonnaise
• 1/4 cup white sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons yellow mustard
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup flour
• 2/3 to 1 cup milk
• 1 whole large egg
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3.5 ounce piece of pork tenderloin
• 2 to 3 tablespoons vegetable oil or neutral cooking oil
• 1 soft white bread bun
• 2 to 3 teaspoons yellow mustard
• 3 to 4 tablespoons chili (from above)
• 1 to 2 tablespoons diced white onion
• 3 to 4 tablespoons slaw (from above)
• 1 tomato slice