This Chicago-style Pork Chop Sandwich might be quick and easy to make, but do not let that fool you. It is tasty, crunchy, and packs plenty of flavor, so save this recipe immediately to enjoy one night this week!
They say the secret is in the sauce, but in this case, it is definitely in the pan-fried pork chop! Moist and tender on the inside with a crispy and golden exterior, the thin, bone-in pork chop is topped with lightly caramelized onions and enjoyed between two brioche buns slathered with mustard and mayo.
Spruce up your sandwich with sport peppers if you’d like, or add them on the side and enjoy as is. Either way, it will be delicious.
Ingredients You’ll Need
- pork chops
- butter
- onion
- all-purpose flour
- vegetable oil
- mayonnaise
- mustard
- brioche buns
- salt and pepper
How to Make Pork Chop Sandwich
- Melt the butter in a skillet. Toss in the onion and season with salt and pepper.
- Sauté until the onions are translucent and lightly browned. Remove from the heat and set aside.
- Season each pork chop with salt and pepper. Then coat them in flour, one at a time, making sure to shake off any excess.
- Heat oil in the skillet over medium heat. Carefully add the pork shops once the oil is hot and pan-fry for 4 to 5 minutes on each side. The chops should be just cooked through and slightly browned on the outside. Transfer to a cooling rack.
- On the top and bottom of each toasted bun, spread the mayonnaise and mustard.
- Place a pork chop on each bottom bun and then pile the caramelized onions on top. Add the top bun to each sandwich and serve immediately.
Tips and Tricks
- Make sure the onions are caramelized properly. This will add an amazing flavor to your sandwich.
- For a kick of added flavor, put some of the onion mixture on the bottom bun when assembling your sandwich.
- Traditional pork chop sandwiches use bone-in pork chops, but you can use boneless chops for easy eating.
What to Serve With Pork Chop Sandwiches
This sandwich is a crowd-pleaser on its own, but you can also serve it with potato chips and pickle spears. Coleslaw and potato salad or fresh fruit would also make excellent sides.
How to Store Pork Chop Sandwiches
We don’t recommend freezing leftover sandwiches or components, but an assembled sandwich can be stored in the refrigerator in an airtight container or Ziploc bag for up to 3 days. Simply wrap in a paper towel and heat in the microwave for 30 seconds when you’re ready to eat.
Unassembled sandwich components – like pork chops or onions – can be stored in the refrigerator in an airtight container for up to 5 days. In the microwave, heat for 30 seconds or until heated through.
Best Pork Chop Sandwich Recipe
Ingredients
- 4 pork chops bone-in or boneless
- 2 tbsp butter
- 1 medium onion thinly sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 tbsp mayonnaise
- 6 tbsp mustard
- 4 brioche buns lightly toasted
- salt and pepper to taste
Instructions
- In a skillet, melt the butter over medium heat. Toss in the onion and season with salt and pepper.
- Sauté for 6 to 8 minutes, or until the onion slices are translucent and lightly browned. Remove from the heat and set aside.
- Season each pork chop with salt and pepper.
- Coat the chops in flour, one at a time, making sure to shake off any excess. The chops should just be covered in a thin layer.
- In a large skillet, heat the oil over medium heat.
- Carefully add the pork shops once the oil is hot and pan-fry for 4 to 5 minutes on each side. The chops should be just cooked through and slightly browned on the outside. Transfer to a cooling rack.
- On the top and bottom of each toasted bun, spread the mayonnaise and mustard.
- Place a pork chop on each bottom bun and then pile the caramelized onions on top.
- Add the top bun to each sandwich and serve immediately.
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