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.

Reprinted with permission from Pork Chop