Description

Chicago’s iconic street sandwich at home: thin, juicy pork chops layered on a soft bun under a mountain of deeply caramelized onions. A zesty Italian‑dressing marinade and patient, low‑and‑slow onions deliver the true Maxwell Street flavor—messy, bold, unforgettable.

Ingredients

Units Scale

The Meat

8-10 boneless pork chops (thin cut) (about 1/2 inch thick)

The Marinade

16 oz zesty Italian dressing (one bottle)

The Onions

4-6 medium yellow or sweet onions (thinly sliced)
4 tbsp butter

Seasonings

2 tbsp brown sugar
2 tsp soy sauce
2 tbsp yellow mustard (plus more for serving)
1/2 tsp black pepper (freshly ground)
1/2 tsp celery salt
paprika (pinch)

The Base

8-10 soft hamburger buns

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Instructions

Marinate Pork: Pat pork chops dry. Place in a shallow dish or gallon bag; pour in the Italian dressing to coat. Seal and refrigerate 12–24 hours. Do not exceed 24 hours.
Caramelize Onions: In a large skillet over low heat, melt butter. Add sliced onions and cook low‑and‑slow, stirring occasionally, about 60 minutes until soft, golden, and jammy—not burnt.
Season Onions: Stir in brown sugar, soy sauce, mustard, paprika, black pepper, and celery salt. Increase heat slightly and simmer 5–10 minutes until glossy and sticky. Keep warm.
Grill Pork: Heat grill or grill pan to high (about 450°F/230°C). Shake excess marinade off chops. Grill ~3 minutes per side until lightly charred and 145°F (63°C) internal. Rest 5 minutes, tented.
Assemble: Spread mustard on buns. Layer one to two chops per bun; crown with a generous pile of caramelized onions. Serve hot and messy with plenty of napkins.
Slow‑Cooker Onion Option (Optional): Start onions in butter 10 minutes on the stovetop, then transfer to slow cooker with seasonings and 1/4 cup beef broth. Cook on LOW 6 hours.

Notes

Make‑ahead: marinate pork up to 24 hours; cook onions up to 3 days in advance and rewarm. Bun tip: soft classic hamburger buns mimic the original. Bone‑in vibe: pound one end of each chop slightly for a rustic shape. Indoor method: sear chops in hot cast‑iron with a splash of oil 2–3 minutes per side.

Prep Time: 20 minutes
Cook Time: 1 hour 8 minutes
Category: Main Course, Sandwiches
Cuisine: American, Chicago Street Food

Nutrition

Calories: 580
Sugar: 18
Sodium: 1100
Fat: 28
Saturated Fat: 9
Carbohydrates: 45
Fiber: 3
Protein: 35
Cholesterol: 110