Chicago Style Pork Chop Sandwiches
Servings: 4
Total Time: 25 minutes
Ingredients
4 bone-in 1/2-inch thick pork chops
salt & pepper
4 TBSP unsalted butter, divided
2 large yellow onions, thinly sliced
1 TBSP cooking oil plus a little extra
4 hamburger buns
yellow mustard
Directions
1. Generously season both sides of the pork chops with salt & pepper and set aside.
2. Melt 2 TBSP of the butter in a large skillet over medium-high heat. Add the sliced onions, 1/4 tsp salt, and 1/4 tsp pepper to the pan and cook the onions until tender and browned, about 10 minutes. Transfer the cooked onions to plate and set aside.
3. Keep the heat at medium-high and the remaining 2 TBSP of butter and the 1 TBSP of oil to the pan. When the butter has melted add the chops to the pan (working in batches if necessary) and cook until browned, 2 to 3 minutes per side.
4. Toast your hamburger buns. Place a chop on the bottom half of your bun and top with onions and yellow mustard, place the top bun on and enjoy, just watch out for that bone.
2. Melt 2 TBSP of the butter in a large skillet over medium-high heat. Add the sliced onions, 1/4 tsp salt, and 1/4 tsp pepper to the pan and cook the onions until tender and browned, about 10 minutes. Transfer the cooked onions to plate and set aside.
3. Keep the heat at medium-high and the remaining 2 TBSP of butter and the 1 TBSP of oil to the pan. When the butter has melted add the chops to the pan (working in batches if necessary) and cook until browned, 2 to 3 minutes per side.
4. Toast your hamburger buns. Place a chop on the bottom half of your bun and top with onions and yellow mustard, place the top bun on and enjoy, just watch out for that bone.
