Chili: in a medium pan over medium-high heat, brown your ground beef. With your spoon or spatula try to break the meat up into small pieces while it browns. 

Once the meat is browned and cooked through, drain and remove all the grease and liquid from the pan. 

Add the tomato paste to the meat and return it to medium heat. Cook the tomato paste for a couple of minutes, stirring it into the meat. 

Add tomato sauce, water/beer/broth to the pan and stir everything to combine. 

Add Worcestershire sauce, chili powder, onion powder, garlic powder, and salt and pepper.

Bring chili to a simmer in the pan.

While chili is cooking and simmering, use a potato masher to mash the meat and chili. I like to twist the masher. You do this to get the texture and consistency that you need. Cook the chili until you get a somewhat thick consistency. It usually takes about 10 to 15 minutes of simmering. 

Store in a sealed container in the refrigerator until it's time to make sandwiches.

Slaw: add grated cabbage to a large bowl. If you have a food processor, don't forget that some of them have a grating feature. Use that to grate if you can. 

Add mayonnaise, sugar, apple cider vinegar, yellow mustard, salt, and black pepper to your bowl and mix with a spoon to combine everything thoroughly. 

You shouldn't need any extra salt, but you should taste the slaw to see if it needs anything else. 

Store in a container in the refrigerator for up to a week. 

Batter and pork chop frying: In a large bowl, whisk together the flour, sugar, salt, egg, and milk until it is fully combined and there are no dry flour spots visible. 

The batter should be a thin pancake consistency. 

Depending on your piece of pork, it might be best to butterfly it to make it sized a bit better for a sandwich. 

Once you have done that, place the pork in between two pieces of plastic wrap or in between a plastic zip-top bag and pound the pork to flatten it more and make it a bit larger. 

Using a meat tenderizer, tenderize the meat to make the final cooked meat easier to bite through. 

Place a large skillet over medium-high and allow it to preheat with 2 to 3 tablespoons of vegetable oil. Once the oil starts shimmering, the pan should be warm enough to proceed with the cooking process.

Dip the tenderized pork into the batter and ensure that it's fully coated. Allow excess batter to drip off and then place the battered pork into the pan.

Cook the pork in the oil for 3 minutes on the first side, or until you start to see browning at the edges of the batter/pork. Flip and cook for an additional 3 minutes on the second side. Once the pork is browned on both sides remove it to a plate to rest while you build the sandwich.

Sandwich assembly: spread a little bit of mustard on the inside of the top bun. Microwave 3 or 4 tablespoons of chili or warm it up in a small pan.

Place the fried pork chop on the bottom of the bun and top the pork chop with warm chili, diced onion, slaw, and a tomato slice. Close the top of the bun to sandwich everything together.

If you want the true Snappy Lunch experience, wrap the sandwich in butcher paper or wax paper and place the wrapped sandwich upside down for 1 to 2 minutes before unwrapping and eating.