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7080 Chicago Pork Chop Sandwiches

7060 Peri Peri Sheet Pan Chicken with Baby Broccoli and Fingerling Potatoes

7080 Chicago Pork Chop Sandwiches

Serves 6

¼ cup vegetable oil (divided), plus more if needed

2 large onions, peeled and thinly sliced (about 4 cups)

6 thinly sliced boneless pork chops

4 tsp. Chicago Chop Seasoning (7080)

6 hamburger buns

1/3 cup brown mustard

8 pickled peperoncini peppers, thinly sliced


  1. Heat 2 Tbs. oil over medium-high heat in a large skillet.  Add onion, and cook 6-8 minutes, or until slightly browned but still retaining some texture.  Season with salt and pepper and transfer to a bowl. 
  2. Return pan to heat and add 2 Tbs. oil.  Season pork chops with Chicago Chop seasoning and add 2-3 chops to the hot pan, taking care not to crowd them.  Sear the cops about 2-3 minutes per side or until golden brown.  Repeat and add more oil to the pan as necessary.
  3. Toast hamburger buns and spread each bun with 1 Tbs. mustard.  Place a cooked pork chop on each bun bottom.  Top with cooked onions and peperoncinis, and add the top bun.  Serve warm.


Recipe Prep Time:  10 minutes

Recipe Cook Time:  30 minutes

Recipe Total Time:  40 minutes

Recipe Yield:  6 servings

Recipe Level: easy

Recipe Credits:  Fiona Kennedy

More Information
SKU 7080-b-1


Tips Notes


Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 38 Chips
Level Easy
Credits Chef Fiona Kennedy
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