Herbed Pork Chop Sandwiches
with Saucy Onion, Lemony Potato Wedges & Dijonnaise
- Eggs
- Milk
- Soy
- Wheat
You’ve got your Chicago deep dish pizza and your Chicago-style hot dog, but do you know about the iconic Chicago pork chop sandwich? Shh, it’s a little hometown secret, and this is a super tasty riff on that classic. In our version, seasoned and seared boneless chops and sliced onion (cooked in pan drippings!) fill toasty buns smeared with Dijonnaise. Crispy lemon-kissed potato wedges stand in for fries in this variation on a Chi-town sensation!
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Lemon
2 unit
Potato Buns
(Contains: Eggs, Milk, Soy, Wheat)
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
10 ounce
Pork Chops
1 teaspoon
Celery Salt
1 teaspoon
Dried Thyme
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4). Zest and quarter lemon. Halve buns.
• Toss potatoes on one side of a baking sheet (spread across entire sheet for 4 servings) with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack for 12 minutes. (You’ll add more to the sheet then.)
• While potatoes roast, pat pork* dry with paper towels. Season with half the celery salt (all for 4 servings), half the thyme (you’ll use more later), remaining Fry Seasoning, and pepper. • Heat a drizzle of oil in a large pan over high heat. Add pork; cook until browned, 1-2 minutes per side. Turn off heat; transfer pork to a plate. Wipe out pan. • Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully place pork on empty side of sheet; return to top rack and roast until pork is cooked through and potatoes are browned and tender, 8-10 minutes more. (For 4, leave potatoes roasting; add pork to a second baking sheet and roast on middle rack.)
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium heat. Add sliced onion; cook, stirring, until softened, 3-4 minutes. • Stir in a drizzle of oil, flour, and remaining thyme. Cook, stirring, until mixture is lightly browned, 2-3 minutes. • Whisk in ½ cup water (1 cup for 4), stock concentrate, and ¼ tsp sugar (½ tsp for 4). Bring to a simmer; cook, whisking constantly, until thickened, 3-5 minutes. • Turn off heat; season with salt and pepper to taste.
• While onion cooks, in a small bowl, combine mayonnaise, mustard, and juice from one lemon wedge (juice from two wedges for 4 servings). • Toast buns directly on top rack of oven until golden, 2-3 minutes.
• Toss potatoes with lemon zest. • Spread a thin layer of creamy mustard sauce onto cut sides of buns. Fill buns with pork chops and saucy onion. • Divide sandwiches and potatoes between plates. Serve with remaining lemon wedges and remaining creamy mustard sauce on the side for dipping.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The saucy onions and Dijonnaise were crowd favorites, delivering a savory, tangy punch that made the sandwich; some found the thyme a bit overpowering, so use a lighter hand if you're sensitive to herby flavors 🌿.
- Ease of prep: The recipe involves more steps than a typical sandwich — cooking a pan sauce plus roasting — so expect a slightly longer prep and more cleanup than the format suggests.
- Suggestions: Pound the pork chops to an even, thinner thickness before cooking; multiple reviewers found thick cuts tough and hard to eat on a bun, and pounding them out made the meat more tender and easier to bite through. If the flour in the onion sauce feels too thick or gluey, use a little less next time.
- Leftovers: The lemon-seasoned potato wedges were a standout that several reviewers said they've made again on their own — they keep and reheat well as a side.
- Sandwich: Several reviewers found the pork chop too unwieldy to eat as a sandwich and ended up eating it open-faced or as a plated meal with the onions on top, which worked just as well.
Reviews from our home cooks
Very tasty sandwich. The pork chop was seasoned perfectly and the onions melted nicely with the bun and pork chop. The sauce also added the right amount of tang. Perfect balance of savory and sweet. The potatoes were also seasoned well to be eaten alone or dipped in the sauce.
Pork chop sandwich was so good and easy to make! We not fans of the little potatoes you send now vs a more rustic potato for wedges!
If you like saucy sandwiches this is for you! The onion gravy with the Dijon mustard, on the toasted bun!! I just can't brag enough on this sandwich!!
We loved the pork chop sandwiches. They were great. BUT THOSE POTATOES... We have made them at least twice since we made this meal. Delicious, crispy, perfect.
Loved the sauce. We've never eaten a pork chop sandwich and it might be our favorite sandwich now.
I love the zing of the lemon throughout this dish. The pork chops were juicy so the potato rolls were a good call to take in all that moisture.
Pork sandwiches were good. Great flavor! You do need to watch out some of the pork pieces could be thick. You may need to pound them out.
This meal is so delicious & flavorful. However, I did pound out the pork to make it more manageable for a sandwich. Definitely looking forward to having this again!
The porkchops actually were nicely tender - a very pleasant surprise. I had been a bit concerned. I really enjoyed the onion sauce on top. VERY nice change of pace!
The pork chop was too thick and kind of tough. The sandwich was very messy. My husband did not like the consistency of the onion mixture. He said it was slimy. I really liked the potato wedges and the dijonnaise. Overall, this was not a favorite.
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