Chicago Style Pork Chop Sandwiches Recipes

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POPPIN' PORK CHOP SANDWICHES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 12 servings

Number Of Ingredients 23



Poppin' Pork Chop Sandwiches image

Steps:

  • For the pork chops: Heat a large cast-iron skillet over medium-high heat.
  • In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
  • Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
  • In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
  • For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
  • For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
  • Serve hot or wrap in sandwich wrap/foil for transport.
  • To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
  • Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

3 cups all-purpose flour
2 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
12 boneless breakfast-style pork chops
1/2 cup vegetable oil
3 tablespoons salted butter
12 slider buns
1 1/2 cups mayonnaise
3/4 cup jarred sliced hot cherry peppers, drained and diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
1 head green leaf lettuce, leaves separated
3 fresh tomatoes, sliced
Spicy pickles, store-bought or homemade, recipe follows
1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

BERNIE'S PORK CHOP SANDWICHES

My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. -Jeanette Kotecki, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15



Bernie's Pork Chop Sandwiches image

Steps:

  • Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper., In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients as desired.

Nutrition Facts : Calories 476 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 564mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

3/4 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup fat-free milk
4 boneless pork loin chops (3 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
4 whole wheat hamburger buns, split and warmed
Thinly sliced onion, optional
Pickle slices, optional
Prepared mustard, optional

CHICAGO-STYLE PORK CHOP SANDWICHES

Make and share this Chicago-Style Pork Chop Sandwiches recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Chicago-Style Pork Chop Sandwiches image

Steps:

  • 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.

Nutrition Facts : Calories 508, Fat 23.9, SaturatedFat 6.2, Cholesterol 124, Sodium 684.4, Carbohydrate 26.2, Fiber 1.9, Sugar 4.8, Protein 44.5

1/4 cup vegetable oil, plus more if needed
2 large yellow onions, halved and thinly sliced
1 teaspoon salt, divided
1 teaspoon black pepper, divided
6 boneless pork chops, 1/2-inch thick
6 hamburger buns or 6 kaiser rolls

PORK CHOP SANDWICH

With apologies to the other two folk who posted Pork Chop Sandwich recipes, neither resembled what I think of as a true pork chop sandwich. I grew up in SW Montana, where the locally famous Pork Chop John's sandwich shops exist. I believe the originals are actually battered after flouring and then deep fried and I never pass up a chance to eat one if I am in Butte or Bozeman, but I don't even own a deep fryer, so I fiddled around with what originally was my favorite chicken fried steak recipe until I came up with this.

Provided by hipshot55

Categories     Lunch/Snacks

Time 40m

Yield 6-8 sandwiches, 6-8 serving(s)

Number Of Ingredients 17



Pork Chop Sandwich image

Steps:

  • Preheat oil in heavy skillet over medium-high heat.
  • Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes.
  • Place beaten eggs in second pie pan.
  • Place breadcrumbs in third pie pan.
  • Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat.
  • Dredge chop in flour/spice mixture.
  • Dip into beaten eggs, making sure both sides are well coated.
  • Dredge in the breadcrumbs, thoroughly coating both sides.
  • Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious).
  • Drain briefly on paper towels or cake rack in a coookie sheet.
  • Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).

Nutrition Facts : Calories 963, Fat 23.2, SaturatedFat 6.7, Cholesterol 406, Sodium 3030.6, Carbohydrate 66.9, Fiber 3.9, Sugar 4.8, Protein 114.3

6 -8 center-cut pork loin chops, closely trimmed
mixed spice
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 1/2-2 cups all-purpose flour
3 eggs, lightly beaten (can use just the whites)
1 1/2-2 cups breadcrumbs (Panko or crushed herb croutons)
vegetable oil
6 -8 buns (Hamburger will work, but I prefer Kaiser rolls)
salt and pepper (shouldn't need much)
mustard, of your choice
mayonnaise or salad dressing
onion, slices to garnish
tomatoes, slices to garnish
lettuce, leaaves to garnish

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS

in Chicago, neighborhood hot dog stand serve a pork chop sandwich that's a little different than expected. First off, it served on a bun at the pork chop has a bone in it. Seems crazy but that's the tradition and everyone knows to eat around the bone as you go. The other unique thing about that sandwich is the grilled onions....

Provided by Lynnda Cloutier

Categories     Sandwiches

Number Of Ingredients 9



Pork chop sandwich with grilled Vidalia onions image

Steps:

  • 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
  • 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
  • 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

2 tablespoons olive oil
one large vidalia onion, thinly sliced and rings separated
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper
six boneless pork chops, 1/2 inch thick
tasty pork chop seasoning, as needed, recipe follows
six kaiser rolls, split

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