This Chicago pork chop sandwich is a winner at my house. The sandwich is topped with sauteed onions and I butter and brown the soft buns too. Mmmm.
4 boneless pork chops
2 TBS oil for frying
1 TBS butter
1 cup flour
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
1 cup sauteed onions
soft hamburger buns
In a heavy (cast iron) frying pan, heat the oil and butter on medium until it sizzles when you flick some water in it.
Mix the finely chopped onion and mayonnaise together and set aside.
Add the seasoned salt, garlic and onion powder to the flour and whisk together. Put on a paper plate. Rinse the pork chops and place in the flour completely covering with the flour. Shake lightly and place in the preheated skillet.
If the chops are thin, it will take 2 to 3 minutes to fry on one side, flip and the same amount of time on the other side. Just make sure the center if cooked and not pink.
Place buttered hamburger buns in a pan and toast them on medium to medium high until golden brown and top with a pork chop. Then pile on the sauteed onion. Enjoy.