Chicago-Style Pork Chop Sandwiches Recipe
It's a pork chop! It's a sandwich! How about both?
Straight from "Dr. BBQ" himself, the awesome book Pork Chop by Ray Lampe deals with one often-overlooked main ingredient: the humble pork chop. Whether they're cut thick or thin, bone-in or out, this versatile and delicious cut of pig is something we're more than willing to read a whole book on. How about a sandwich?
In my days as a truck driver, I became very familiar with the street food of Chicago. One classic that doesn’t get much attention is the Maxwell Street pork chop. Maxwell Street is the Sunday morning market, and the pork chops are cooked on a griddle next to a huge pile of sliced onions. The original uses bone-in chops, but boneless chops make the sandwich easier to manage. I’d serve these with homemade French fries.
- In a large skillet over medium heat, warm the vegetable oil. Add the onions and season them with half of the salt and pepper. Toss to mix well and cook until they are soft and well browned, about 15 minutes. With a slotted spoon, transfer the onions to a bowl and set them aside.
- Preheat the broiler on high. Season the chops with the remaining salt and pepper. Add a little more oil to the pan if needed, then raise the temperature to medium-high. Add the chops and cook for 3 to 4 minutes per side, until they are golden brown.
- Under the broiler, toast the buns on the cut sides only, until lightly browned. On each bun, place a pork chop and then top it with one-sixth of the onions. Serve immediately.
Try out these pork chop recipes on Food Republic: