Illinois-Style Grilled Pork Chop Sandwich

Introduction

The Illinois-style grilled pork chop sandwich is a local favorite that brings bold flavors and incredible juiciness. Using the Arteflame grill, we achieve a perfect steakhouse-quality sear at over 1,000°F on the center grate before finishing the pork chop to juicy perfection on the flat cooktop. Grilled onions add sweetness while mustard brings a zesty kick, making this an ultimate sandwich experience.

Ingredients

• 2 bone-in pork chops (about 1-inch thick)
• 2 sandwich buns
• 1 large onion, thinly sliced
• 2 tbsp butter
• 2 tbsp yellow mustard
• Salt and black pepper, to taste
• 1 tbsp vegetable oil (for lighting the grill)
• Firewood chunks (for grilling)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to burn until the grill reaches optimal cooking temperature (about 20 minutes).

Step 2: Season the pork chops

1. Season both sides of the pork chops generously with salt and black pepper.
2. Let them rest at room temperature while the grill heats up.

Step 3: Grill the onions

1. Melt 1 tablespoon of butter on the flat cooktop.
2. Add sliced onions and cook until caramelized, stirring occasionally (about 5-7 minutes).
3. Move onions to a cooler part of the grill to keep warm.

Step 4: Sear the pork chops

1. Place the pork chops on the center grill grate to sear over high heat (about 1 minute per side).
2. Flip and sear the other side for an additional minute to achieve a deep golden-brown crust.

Step 5: Finish cooking on the flat cooktop

1. Move the pork chops to the flat cooktop and cook until they reach 135°F internal temperature.
2. Remove from heat and let them rest, as carryover cooking will bring them to the desired 145°F internal temperature.

Step 6: Assemble the sandwich

1. Toast the sandwich buns on the flat cooktop until golden brown.
2. Spread yellow mustard on the bottom half of each bun.
3. Place the grilled pork chop on top.
4. Top with caramelized onions and the remaining half of the bun.

Tips

• Use a meat thermometer to avoid overcooking your pork chops.
• Butter enhances the richness of the sandwich and adds depth to the grilled onions.
• Let the pork chops rest for at least 5 minutes before serving to keep them juicy.

Variations

1. BBQ Pork Chop Sandwich: Brush pork chops with sweet BBQ sauce while grilling for a smoky-sweet flavor.
2. Spicy Kick: Add a touch of cayenne pepper to the seasoning mix and use spicy mustard.
3. Cheesy Delight: Place a slice of cheddar or Swiss cheese over the pork chop while resting.
4. Garlic Butter Infused: Replace regular butter with garlic-infused butter for extra depth.
5. Southern-Style: Top with coleslaw for a crunchy, tangy contrast.

Conclusion

Grilling an Illinois-style pork chop sandwich on the Arteflame guarantees juicy, flavorful meat with a perfect sear. This sandwich, with its caramelized onions and mustard, is a must-try for any grilling enthusiast looking for an easy yet impressive dish.

Best pairings

• Sweet potato fries
• Grilled corn on the cob
• Classic coleslaw
• Ice-cold lemonade
• A crisp, refreshing lager