If you have ever strolled through the historic markets of Chicago, you know the air is thick with the scent of sizzling meat and sweet, savory onions. While the Polish sausage often gets the glory, the real insider favorite is the Maxwell Street Style Pork Chop Sandwich. It is a messy, beautiful, and utterly delicious pile of tender pork, zesty seasoning, and mountains of caramelized onions served on a simple bun.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Marinate the Pork Chops
Step 2: Caramelize the Onions
Step 3: Season the Onions
Step 4: Grill the Pork Chops
Step 5: Alternative Slow Cooker Onions (Optional)
Step 6: Assemble the Sandwiches

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use bone-in pork chops?
Q2. Is there a substitute for celery salt?
Q3. Can I cook the pork on the stovetop instead of a grill?
Q4. Why soy sauce in the onions?

Maxwell Street Style Pork Chop Sandwich: Authentic Chicago Recipe

Description
Ingredients

The Meat
The Marinade
The Onions
Seasonings
The Base

Instructions
Notes
Nutrition
Did you make this recipe?

Many home cooks are intimidated by the idea of replicating this street food classic, assuming it requires commercial griddles or secret ingredients. Surprisingly, the secret lies in a humble bottle of Italian dressing and a whole lot of patience with the onions. This recipe brings that authentic “bone-in” flavor (even when using boneless chops) right to your backyard grill or kitchen stove. Get ready to master the ultimate Maxwell Street Style Pork Chop Sandwich—a meal that requires two hands and plenty of napkins.

Ingredients

To recreate this Windy City staple, you need simple, bold ingredients. The magic happens in how they come together.

Ingredient	Amount/Quantity	Notes
The Meat	Boneless Pork Chops	8–10 (thinly cut)
The Marinade	Zesty Italian Dressing	1 bottle (16 oz)
The Onions	Yellow or Sweet Onions	4–6 medium
	Butter	4 Tbsp
	Brown Sugar	2 Tbsp
	Soy Sauce	2 tsp
	Yellow Mustard	2 Tbsp (+ more for topping)
Seasonings	Black Pepper	½ tsp
	Celery Salt	½ tsp
	Paprika	Pinch
The Base	Soft Hamburger Buns	8–10

Timing

This recipe is a labor of love that is best started the day before, but the active cooking time is manageable.

Prep Time: 20 minutes
Marinating Time: 12 to 24 hours (Passive)
Cook Time (Onions): 60 minutes
Grill Time (Pork): 6–8 minutes
Total Time: ~1 hour active (Plus marinating time)

Step-by-Step Instructions

Step 1: Marinate the Pork Chops

Start by preparing your meat. Pat the 8–10 boneless pork chops dry with paper towels. Place them in a large, shallow dish or a gallon-sized zip-top bag. Pour the entire 16-ounce bottle of Zesty Italian dressing over the chops, ensuring every piece is coated. Seal the bag or cover the dish and refrigerate for up to 24 hours.

Tip: Do not exceed 24 hours. The acidity in the dressing will start to “cure” the meat, changing the texture from tender to mushy. If you need to wait longer, remove the chops from the marinade, pat them dry, and store them in the fridge until ready to grill.

Step 2: Caramelize the Onions

The onions are the heart of a Maxwell Street Style Pork Chop Sandwich. Slice your 4–6 onions thinly. Melt the 4 tablespoons of butter in a large skillet over low heat. Add the onions and cook them “low and slow” for about 1 hour. You want them soft, golden, and deeply caramelized, not burnt.

Step 3: Season the Onions

Once the onions are golden and soft, it is time to build the flavor profile. Add the soy sauce, brown sugar, 2 tablespoons of yellow mustard, paprika, black pepper, and celery salt to the skillet. Stir well to combine. Increase the heat slightly and simmer for 10 minutes. This allows the onions to absorb the seasonings, creating a sticky, savory topping.

Step 4: Grill the Pork Chops

Preheat your grill to 450°F (230°C). You want high heat to get a nice sear quickly without drying out the thin chops. Remove the pork chops from the marinade and shake off the excess. Grill for about 3 minutes per side. Because they are thin, they cook very fast.

Doneness Check: The internal temperature should reach 145°F (63°C). When done, transfer them to a plate, cover loosely with foil, and let them rest for 5 minutes.

Step 5: Alternative Slow Cooker Onions (Optional)

If you prefer a hands-off approach for the onions, you can use a slow cooker. Sauté the sliced onions in butter on the stovetop for 10 minutes just to start the softening process. Transfer them to your slow cooker. Add the soy sauce, brown sugar, mustard, paprika, pepper, celery salt, and ¼ cup of beef broth. Cook on LOW for 6 hours. This yields incredibly tender, sweet onions.

Step 6: Assemble the Sandwiches

To serve, take a soft hamburger bun and spread a generous layer of fresh yellow mustard on the bottom (and top, if you like!). Layer on two of the grilled pork chops. Finally, using tongs, top the meat with a massive heap of the caramelized onion mixture. Serve immediately while hot and messy.

Nutritional Information

Here is an estimated breakdown of the nutrition per sandwich (assuming 2 chops per bun):

Calories: ~580 kcal
Protein: 35 g
Carbohydrates: 45 g (Sugar: 18 g from onions/dressing)
Fat: 28 g (Saturated: 9 g)
Sodium: 1100 mg (High due to dressing and soy sauce)
Fiber: 3 g

Note: Nutrition varies based on the specific brand of dressing and buns used.

Healthier Alternatives

While this is a classic street food indulgence, here are a few ways to lighten it up without losing the Chicago spirit:

The “Unwich”: Skip the bun entirely and serve the chops and onions over a bed of mixed greens or wrapped in large lettuce leaves to cut carbs significantly.
Low-Sodium Marinade: Italian dressing is notoriously salty. Make your own marinade using olive oil, vinegar, dried oregano, garlic powder, and a pinch of salt to control sodium levels.
Leaner Cooking: For the onions, swap the butter for olive oil or avocado oil. You can also reduce the brown sugar, as the onions naturally sweeten as they caramelize.
Whole Grains: Swap the white hamburger bun for a whole wheat bun or a thin sandwich round to increase fiber intake.

Serving Suggestions

A Maxwell Street Style Pork Chop Sandwich is a heavy hitter, so the sides should be simple.

Classic Fries: You can’t go wrong with fresh-cut french fries.
Sport Peppers: To truly embrace the Chicago vibe, serve with a side of pickled sport peppers for an acidic crunch that cuts through the rich onions.
Coleslaw: A vinegar-based coleslaw provides a crisp, tangy contrast to the sweet and savory pork.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Watch out for these common errors:

Over-Marinating: As mentioned, leaving the pork in the dressing for 48 hours+ will result in a mealy, unappealing texture. Solution: Stick to the 24-hour limit.
Rushing the Onions: Turning up the heat to cook onions faster will only burn them. Solution: Keep the heat low and be patient. Authentic flavor takes time.
Overcooking the Pork: Thin chops turn into “shoe leather” instantly if overcooked. Solution: Stay by the grill. They only need a few minutes per side.
Skipping the Rest: Cutting into the meat immediately will cause the juices to run out. Solution: Let the meat rest for 5 minutes so it stays juicy.

Storing Tips

If you are lucky enough to have leftovers, here is how to keep them fresh.

Separation is Key: Store the pork chops, the onions, and the buns in three separate airtight containers. If you store them assembled, the bread will become soggy.
Refrigerate: The pork and onions will keep in the fridge for 3–4 days.
Reheat:
- Pork: Reheat gently in a skillet over medium heat with a splash of water or broth to keep it moist.
- Onions: Microwave or reheat in a small saucepan.
Freezing: The cooked pork freezes well for up to 3 months. The onions can also be frozen, though their texture may become slightly softer upon thawing.

Conclusion

There you have it—a ticket to Chicago’s food history without leaving your kitchen. The Maxwell Street Style Pork Chop Sandwich is the definition of savory comfort food. It combines the tangy zest of Italian dressing, the smoky char of the grill, and the deep, sweet complexity of slow-cooked onions.

I remember the first time I made this for a backyard barbecue; the smell of the onions simmering in butter and soy sauce drew neighbors out of their houses! Try it out and let us know in the comments how your onions turned out. Did you use the skillet or the slow cooker? Don’t forget to rate the recipe and subscribe to our blog for more legendary local recipes delivered straight to your inbox.

FAQs

Q1. Can I use bone-in pork chops?

Absolutely. Traditional Maxwell Street stands often use bone-in chops. However, they can be trickier to eat as a sandwich. If you choose bone-in, ensure they are thin-cut and warn your guests to navigate around the bone!

Q2. Is there a substitute for celery salt?

If you don’t have celery salt, you can use a mix of sea salt and ground celery seed. However, celery salt provides a very specific flavor profile associated with Chicago cuisine (it’s also on the hot dogs!), so it is worth buying a bottle.

Q3. Can I cook the pork on the stovetop instead of a grill?

Yes. If you don’t have a grill, you can use a cast-iron skillet or a griddle pan over medium-high heat. Sear the chops for about 3-4 minutes per side until cooked through.

Q4. Why soy sauce in the onions?

It might seem unusual for an Italian-dressing-based recipe, but soy sauce adds a rich “umami” quality and creates a darker, more appetizing color for the caramelized onions. It helps bridge the gap between the sweet sugar and the savory mustard.