Chicago is famous of the grilled pork chop sandwiches and polish sausages with grilled onions. In fact there’s multiple locations with the Maxwell Street style delights. They were “originated” by Jimmy Stefanovic, a Macedonian immigrant, during the 1940s. The recipe below is a take on Jim’s Original, but as a fried pork chop sandwich.
- 4 1/2 inch pork chops (bone-in)
- 4 cups canola oil
- olive oil
- 1 medium onion
- 4 Brioche or Kaiser buns
- cajun seasoning
- 1/2 cup corn starch
- 1/2 cup all purpose flour
- 1 tbsp black pepper
- 1/2 tbsp salt
- 1/2 tbsp thyme (dried)
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- Thoroughly rinse off pork chops and pat dry. Place on a cookie sheet.
- Squeeze a dab of mustard on both sides of pork chops and rub in.
- Sprinkle cajun seasoning on both sides of pork chops.
- Add canola oil to a skillet or frying pan. Heat on medium for about 5 minutes or until hot.
- In a small mixing bowl add flour and cornstarch and the remaining seasonings for the flour dredge. Mix well.
- Coat each pork chop with flour dredge. Depending on the size of the frying pan, place 1-2 pork chops - be sure not to overcrowd.
- Lower heat on stove to medium-low.
- Fry each side of the pork chops for 6 minutes or until brown. Depending on the thickness of the pork chops, you may have to fry for an additional 6 minutes on one side.
- In a separate skillet, heat olive oil on medium, and add sliced onions and sauté for approximately 3 minutes or until your liking.
- In a separate skillet add 1-2 tbsp of olive oil, and heat on medium. Separate one bun, and toast the bottoms until brown. Repeat steps for each bun.
- Once the pork chops are complete dress them with grilled onions and mustard on the buns to complete sandwich.
- Serve warm.