Pork chop sandwich with grilled Vidalia onions

Lynnda Cloutier


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. They start out with a huge pile of sliced onions on a flat top Grill and cook them down until they are Brown an crunchy and loaded with flavor.Source unknown


★★★★★ 2 votes



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    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

How to Make Pork chop sandwich with grilled Vidalia onions


  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

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About Pork chop sandwich with grilled Vidalia onions

Course/Dish: Pork, Sandwiches

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